October 28 2015 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Broccoli and cauliflower gratin with sausage
Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low carb meal for busy families. That was easy!
USMetric
servingservings
Ingredients
- 1 (3 oz.) 1 (90 g) leekleeks
- 1 (4 oz.) 1 (110 g) yellow onionyellow onions
- 1 lb (5 cups) 450 g (1.2 liters) broccoli, in florets
- ½ lb 220 g cauliflower, in florets
- 1 lb 450 g sausage in links, precookedsausages in links, precooked
- 2 oz. 55 g butter, for frying
- 2 tbsp 2 tbsp Dijon mustard
- 1 cup 240 ml sour cream or crĆØme fraĆ®che
- 1½ cups (6 oz.) 350 ml (170 g) cheddar cheese shredded
- 2 tsp 2 tsp fresh thyme or dried thyme
- salt and pepper
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Making low carb simple
Instructions
- Preheat the oven to 400Ā°F (200Ā°C).
- Coarsely chop the leek and onion. Chop the broccoli and cauliflower florets into 1ā (2.5cm) chunks. Slice the sausage links into 1ā (2.5cm) pieces.
- Fry onion, vegetables, and sausages in butter in a pan.
- Put the vegetables and sausage in a 9x12 baking dish, blend the mustard with the sour cream and pour over the vegetables and sausage.
- Add cheese on top and season with thyme, salt, and pepper.
- Bake in the oven on the upper rack for 15 minutes.
Tip!
You can use raw sausages in this recipe. If so, add the sausages whole to the pan in advance of the vegetables and cook through. Slice the sausages into pieces post-cooking (while cooking the vegetable) for best results.
84 comments
I let the veggies cook until nice and brown in some spots. I seared the brats, sliced and seared them again, then I poured the slices into the veggies with nearly all the fat (drippings) in the pan. I gave it a stir and added cheddar all over the top. The whole recipe came out slightly crisp around the edges, like I was going for. It was enough to make me dream about it tonight.
Chipotle sausage can vary widely in ingredient quality and carb count. Make sure and read the nutrition label and ingredients.
Any sausage that comes in links - Italian sausage is usually a good option.
Serving size is going to vary too much depending on the size of the ingredients or how much it's cooked down. Number of servings is far more accurate.
Sausage in links is the shape- we have sausage patties which are flat and round or we have the traditional link sausage, which are shaped like bratwurst. I made this using a jalapeno sausage link and it was amazing.
so is it advisable to go for the sausages from the deli section such as german or italian or would they be too spicy?
and if you miss the sausage out altogether what is the carb value for just broccoli/cauliflower cheese?
That would be up to you and your taste preference! Not all german or italian sausages are spicy and availability may vary by store/brand. I don't have the carb value for the dish without the sausage, but it is a critical component because that's where the protein comes from.
Ping and it was absolutely delicious.
All of our recipes list the carb count and nutrition information per serving.
That sounds lovely!
You can view the full nutrition information in the Nutrition+ tab under the list of ingredients.
The carbs are coming from all of the vegetables (broccoli, cauliflower, leeks, and onion) and dairy.
Gwenn, the ingredient list includes 1 lb sausages in links, precooked. I see the recipe was updated on 12/3 so this may be a recent addition.