Six Healthy Sausage Recipes for 2019
Raise your hands if one of your New Year Resolutions is to eat healthier…🙋♂️🙋. We at Stawnichy’s can get behind this and we’re here to help you out! We have gathered six healthy sausage recipes for you to try to kick off your 2019.
The following recipes use various types of sausages and we’re happy to let you know we can provide the meat you need at Stawnichy’s! Check out our full product offering; and fundraising opportunities for your group!
Low carb. Gluten free. Paleo. Whole 30. This recipe covers it all! Plus, it takes just 25-minutes to prep AND cook. Imagine serving this delicious meal to your family or friends and not needing to cook all day to make it happen! Mmm – YUM!
- 1 lb hot Italian sausage (Stawnichy’s has the perfect hot Italian sausage!)
- 1 tbsp olive oil (or oil of choice)
- 1 large onion, sliced
- 1 bag of slaw with kale, cabbage, brussels sprouts, and broccoli slaw – about 10 oz or 6 cups
- 4 garlic cloves, minced
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt to taste
- Pepper to taste
- In a high sided saute pan, over medium-high heat, brown the sausage until cooked through. Remove from pan.
- Reduce heat to medium and add 1 tbsp of oil to the pan. Once hot, add the onions and season with a little salt. Cook for 5-10 minutes, until softened and golden.
- Add the garlic and spices, cook for about 30-seconds, until fragrant.
- Add the cabbage/kale 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. You may need to add it in a few batches. Continue to stir, until everything is combined and slaw is wilted, about 5-minutes.
- Add the sausage back to the pan, stir to combine. Cook for another minute or two, until sausage is warmed. Taste and add more salt and pepper if needed.
Looking for a dish with sausage and seafood? This is it! You won’t want to use any other sausage after you try it with Stawnichy’s Cajun Andouille Smoked Sausage.
- 1 lb of medium or large shrimp (peeled and deveined)
- 6 oz of pre-cooked smoked sausage, chopped
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 1/2 of a medium yellow onion, diced
- 1/4 cup chicken stock
- 1 zucchini, chopped
- 2 garlic cloves, diced
- Salt & pepper to taste
- Pinch of red pepper flakes
- 2 tsp Old Bay Seasoning
- Olive oil or coconut oil
- Optional garnish: chopped parsley
- Heat a large skillet over medium-high heat with some olive oil or coconut oil.
- Season shrimp with Old Bay Seasoning.
- Cook shrimp about 3-4 minutes until opaque – remove and set aside.
- Cook onions and bell peppers in skillet with 2 tbsp of olive oil or coconut oil for about 2-minutes.
- Add sausage and zucchini to the skillet, cook for another 2-minutes.
- Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1-minute.
- Pour chicken stock into pan and mix through to moisten everything.
- Add salt, ground pepper, and red pepper flakes to taste.
- Remove from heat, garnish with parsley, and serve hot.
We aren’t even sure what to say about this recipe because we drool just looking at the photo, don’t you? 🤤 You’ll want to use Stawnichy’s Bavarian Bratwurst Sausage for this recipe; don’t worry, we aren’t leading you stray. Your family will think you’re a master chef with this recipe and our sausage combination.
- 1 lb (450g) sausage (Bratwurst or Italian style)
- 1 lb (450g) fresh stringless green beans, trimmed
- 3 tbsp butter, divided
- 5 garlic cloves, minced
- 1 tsp Italian seasoning
- Juice of 1/2 lemon and lemon slices, for garnish
- Salt and fresh cracked pepper
- 1/4 cup (60ml) vegetable or beef stock
- 1 tbsp hot sauce, optional
- Crushed red chili pepper flakes, optional
- 1/2 cup fresh chopped parsley
- 1 tbsp fresh thyme leaves
- Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook covered in the microwave for 8-10 minutes, until almost done but still crisp.
- In the meantime, lay the sausages in a skillet with 1/2 cup water. Cook half covered for 10-minutes on medium heat, turning regularly. When water has evaporated, add 2 tbsp butter, half the garlic, and red chili pepper flakes and continue cooking for a couple of minutes, until sausages have browned in the garlic butter sauce. Transfer sausages to a plate and set aside.
- In the same skillet, lower the heat and melt the remaining 1 tbsp butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4-5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, vegetable or beef stock, hot sauce, and reduce the sauce for a couple of minutes.
- Add garlic butter sausages back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a slice of lemon if you like.
Note: You can enrich the flavours of the dish by adding a little white wine to the sauce for the green beans.
This is your alternative when you’re craving pasta – go for spaghetti squash instead and try it with our Spicy Italian Sausage!
- 1 spaghetti squash
- 3 sausage links, mild or hot
- 1/2 large sweet onion, chopped
- 1/4 cup red wine
- 15 oz crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Freshly ground pepper
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh parsley or 1 tsp dried parsley
- 1/2 cup frozen peas, optional
- 1/4 cup shredded mozzarella cheese
- 3 tbsp grated parmesan cheese for topping
- Cook the spaghetti squash in your desired manner and scrape out the “noodles”. Preheat or keep your oven set at 400ºF.
- Heat a pan over medium heat, and spray with olive oil or cooking spray.
- Squeeze the sausage out of the casings into the pan, and cook until it starts to brown.
- Add the onions and saute until translucent and soft.
- Add the wine, tomatoes, oregano, salt and pepper, and simmer until it is hot and the onions are fully cooked.
- Stir in the heavy cream, parsley, ¼ cup parmesan cheese, and frozen peas.
- Pour enough sauce over the squash noodles until it is as saucy as you like.
- Pour the mixture into a glass baking pan or casserole dish that has been sprayed with olive oil or cooking spray.
- Sprinkle the mozzarella cheese evenly across the top of the casserole.
- Bake for about 10-15 minutes, or until hot and bubbly and the cheese is golden brown.
Did someone say “one-pan”? As in a healthy meal with minimal dishes? Shall we sign you up? Did you know that Stawnichy’s offers gluten free sausage as well? Try it with this recipe to make it that much healthier!
- 13 oz smoked sausage
- 3-4 cups (~4 potatoes) large sweet potatoes chopped
- 1 lb brussels sprouts, halved
- 1/3 cup olive oil
- 3/4 tbsp dried oregano
- 3/4 tbsp dried thyme
- 3/4 tsp dried basil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Seasoned salt and pepper
- 3-4 sprigs fresh rosemary
- 1/3 cup dried cranberries
- 1/3 cup toasted pecans
- Optional: freshly grated Parmesan cheese
- Preheat the oven to 400 degrees F.
- Thickly coin the sausage, peel and chop into small pieces similar to the sweet potato.
- Cut off the brown ends of the brussels and slice them in half.
- Put the sausage, sweet potato, and brussels all on a large sheet pan.
- In a small bowl, combine the olive oil, oregano, thyme, basil, paprika, garlic powder, seasoned salt (about 1/2 teaspoon — scale to preference), and cracked pepper (about 1/2 teaspoon — scale to preference).
- Stir together, then pour over the sausage and veggies.
- Add the sprigs of rosemary and toss everything together.
- Bake for 15-minutes, remove and stir everything around.
- Return to the oven and bake for another 8-15 minutes or until veggies are tender.
- Remove from the oven and toss again adding in the cranberries and pecans.
- If desired, top with some freshly grated parmesan cheese
This recipe calls for Stawnichy’s classic, and most popular Ukrainian Sausage Rings; try it regular, with cheese, gluten free, or for those that like extra bbq flavour, double smoked.
- 2 small/medium acorn squash cut in half lengthwise and seeds/strings scooped out
- 1 lb pork sausage casings removed if necessary
- 1 large onion or 2 small onions, cut in half and sliced thin
- 3 tbsp coconut oil, or other cooking fat (for caramelizing the onions) & 2 tsp (for sautéing the garlic)
- 2 cloves garlic minced
- 1 medium-large apple, cored and diced
- 2 cups fresh spinach roughly chopped
- 1 tbsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- Sea salt and black pepper to taste
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren’t tender enough. Set aside after removing from oven.
- While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavour out!)
- In a medium skillet, heat the coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
- While the squash roasts and the onions cook, heat a large saucepan over medium-low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
- Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs; continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
- Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was).
- Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm.
So? Are you ready to start your New Year Resolution? We’d love to help! Our new Gluten Free Sausage Links means you can get your protein with Stawnichy’s! Is your child in minor hockey? Is your team thinking playoffs and fundraising? We’ve got you covered there too! Raise funds for your team with Stawnichy’s; we are here to help you succeed!