This was an accidental creation of mine which I then had to recreate for this blog! Dynamite flavours come from the turmeric cream sauce which bake away in cooked spinach and pork sausages. I labelled this low carb and not keto as many sausages aren’t entirely keto-friendly. They often contain potato starch, gluten and several other things we try and steer clear from. However, I would be lying if I said I don’t indulge in delicious porkies once in a while – but when I do, I always opt for Tesco’s Finest Sausages which are 97% pork and come in at only 1.5g per two sausages: not bad. If you like the idea of this recipe, be sure to also check out my Sausage and Cauliflower Bake on this site – its equally lush! THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 3.9g | Fat 50g | Protein 18g
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Sausage and Creamy Turmeric Spinach Bake (Low carb)
- 6 pork sausages
- 10 g (0.4 oz) lard
- 3 cloves garlic, peeled and finely chopped
- 230 g (8.1 oz) baby spinach
- 1 tsp ground turmeric
- 160 g (5.6 oz) double cream
- 70 g (2.5 oz) sour cream
- 60 g (2.1 oz) full-fat cream cheese (soft cheese)
- salt and white pepper
- snipped chives, to garnish
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Remove the sausages from their packaging and slice each one diagonally. (Remember its good practice to use a dedicated board when working with raw meat.)
- Melt the lard in a large non-stick pan or wok and fry the sausage pieces flat cut side-down at first, then flip them over and brown all sides.
- Use tongs to remove the sausages from the pan and set aside on a plate for now, leaving all the fat in the pan. Do not worry about the sausages cooking through, they will cook through later in the oven, this step was just to maximise flavour by caramelising the outsides.
- Reduce the heat of the pan and add the chopped garlic. Stir continuously being careful not to burn the garlic.
- Tip in the spinach (you may have to add the spinach in two batches for space reasons). Stir well as the spinach wilts, being mindful not to burn the garlic. Continue to cook the spinach over moderate heat until you are left with a cooked down pulp. This can take up to 12 minutes. Use your spatula or wooden spoon to 'chop' the spinach up in the pan.
- In the meantime, whisk the double cream, sour cream and cream cheese in a bowl.
- Add the turmeric to the spinach, followed by the cream mixture.
- Mix well to combine and increase the heat to warm the cream through and reduce a little.
- Pour the mixture into a suitable-sized ovenproof dish and add the sausages. Bake in the oven for 30 minutes.
- Serve scattered with snipped chives and tuck in!
Watch the video (... with blooper reel!)
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Nutritional Information per serving
Calories 536Kcal / kJ
Eggs (may be found in some brands of cream cheese - check label)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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