This One Pot Paleo Sausage and Slaw Skillet is the perfect weeknight dinner!  A little shortcut makes it super quick and easy, plus it is paleo, whole 30, gluten free and low carb.

Serves: 4

  • 4 Hot Italian Sausage Links (Uncooked, for paleo/whole30 be sure to read ingredients to determine if they are compliant)
  • 1 Tablespoon olive oil (or oil of choice)
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 bag of slaw with kale, cabbage, brussels sprouts and broccoli slaw about 10 ounces or 6 cups.
  • 4 garlic cloves, minced
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional, or to taste)
  • salt to taste
  • pepper to taste

  1. In a high sided sauté pan, add enough water to submerge the sausages. Bring the water to a boil and then turn off the heat. Add the sausages to the water and cover. Allow to sit for 7 minutes. Drain water and then brown sausages. You may need to add a tiny bit of oil to the pan if they are sticking.
  2. Once sausages are browned and reach an internal temperature of 165°F, remove from pan. Reduce heat to medium and add 1 tablespoon of oil to the pan. Once hot, add the onions and season with a little salt. Cook for about 2 minutes, then add the bell pepper and cook for another 2 minutes, until onion and bell pepper have softened. Add the garlic and spices, cook for about 30 seconds, until fragrant.
  3. Add the slaw to the pan. The pan will be very full at first, carefully mix the slaw in and it will start to wilt and reduce in volume. Continue to stir, until everything is combined and slaw is wilted, about 5 minutes. Taste and season with more salt and pepper if needed.
  4. Add the sausages back to the pan, stirring slaw as needed, until sausages are warmed. Serve right away.
  • This was slightly spicy, so if you don't like spicy food you can skip the red pepper flakes, or use less.I served these in the cute mini skillets that you see in the photos, but they meal was all cooked in one large pan.

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