Sausage à la King

Here’s a new and scrumptious use for my new Mozzy Dough.  I had some hesitation on this creation when I started making dinner last night, but it came out truly delicious!  The hubs said I could “make this one again any old time”.  🙂  It was colorful, flavorful and just as tasty as it could be.  So simple to make, too.    This recipe is not suitable until you have reached Phase 2 Atkins.  It will be OK for Keto diets if you can fit the carbs into your daily limits; not suitable for Paleo.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site:  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂


2/3 recipe my Mozzy Dough

1/8 tsp. cayenne pepper (optional)

8 oz. smoked sausage, sliced

1 oz. each red, yellow and green bell pepper, cut up coarsely

1 plum tomato, seeded and cut up coarsely

3/4 c. heavy (whipping) cream

3/4 c. tap water

¼ c. white wine (optional, omit if still on Atkins Induction)

¼ c. parsley, chopped

¼ tsp. my Homemade Cavender’s Greek Spice Blend

¼ tsp. coarse black pepper

¼ tsp. onion powder

1/8 tsp. xanthan gum (or your favorite thickener)

DIRECTIONS:  Preheat oven to 350º.  Make up the Mozzy Dough per that recipe’s instructions, adding the 1/4 tsp. cayenne to the dry ingredients.  When dough is formed and pulling away from the bowl,  shape into a big log and cut off 2/3 of it for this recipe.  Place the rest in a plastic baggie and refrigerate/freeze for another use.  Divide dough into four equal portions. Press each portion of dough into four slots of a shortcake pan (if you have one), or you could use 4 mini pie pans, or four cups of a large muffin cup pan.  Press the dough evenly and up the sides of the slots a bit.  Bake at 350º for about 15 minutes or until puffed up and lightly browned.  Remove from oven until filling is ready.

For the filling, place the sausage in a skillet and brown over medium-high heat.  Remove with slotted spoon and brown the chopped peppers and tomato in the sausage grease until tender but not mushy.  Spoon onto a paper plate for now.  Remove most of the remaining grease from the pan.  Add to the skillet the onion powder, black pepper and Cavender’s blend.  Reduce the heat to low and add the parsley.  Add the water, cream and wine to the pan last.  Simmer a few minutes for flavors to blend.  Dust the xanthan gum in stages over the surface, stirring constantly for 3 minutes between additions, scraping down the sides of the pan frequently.  Do not overuse xanthan gum or your sauces will get slippery, which is quite off-putting.   When the sauce thickened to your liking, stop adding the thickener.  Invert the shortcake shells (don’t invert the shells if you used mini pie pans or muffin cups) each of the pastry shells onto plates, spoon about 1/2 cup of the sauce atop each and top with the sausage and pepper mixture.  Serve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

642 calories, 55 g fat, 14.95 g carbs, 6.97 g fiber, 7.98 g NET CARBS, 31.6 g protein, 1255 mg sodium

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