We recently grilled some delicious German Beef Brats I get from my grass-fed beef supplier. The seasoning blend in his sausages is simply delicious! Very heavy with black pepper, but we like that. With the 3 leftover links I defrosted tonight, I created a quick, stir-fried dish that’s both tasty, satisfies and yet stays low in carbs, despite all the vegetables in it. This recipe is suitable for all phases of Atkins, Keto, Paleo and Primal nutritional programs. You could also make this using any type of brats, smoked sausage or Kielbasa with equally good results.
2 T. bacon grease
8 oz. German beef brat sausages (or any lean link sausage), precooked & sliced
1 c. frozen green beans
4 oz. onion, sliced thinly
4 oz. green cabbage, sliced
1 large clove garlic, minced
4 oz. red bell pepper, sliced
4 oz. sliced mushrooms, drained
Dash each salt and black pepper
¼ tsp. Sriracha chili sauce
DIRECTIONS: Heat the bacon grease in a non-stick wok or skillet. Saute the green beans and onion until it begins to wilt. Add the cabbage and garlic next and continue sauteing until it just begins to soften. Add the bell pepper, stirring as it softens just a bit (but isn’t mushy). Add sausage, mushrooms, salt, pepper and Sriracha sauce and stir well for 2-3 minutes for flavors to blend. Remove and enjoy. I ate mine plain, but it would be good on brown rice for non-low-carb guests.
NUTRITIONAL INFO: Makes 4 servings, each contains:
274 cals, 22.5g fat, 10.1g carbs, 3.05g fiber, 7.05g NET CARBS, 8.7g protein, 384 mg potassium, 725 mg sodium