Sausage & Kale in Wine Garlic Sauce is a mighty tasty meal that packs a nutritional punch (thank you kale!) while still being keto and low-carb friendly. Follow me, Chef Jenn, and I’ll show you all my best tips and tricks for making this amazing keto sausage recipe perfectly every time!
Plus, this hearty and satisfying dish with a light and delicate sauce has only 4 net carbs per generous serving, so dig in!
Sausage is a regular meal at my house, but I was getting tired of my usual go-tos: sausage with tomato sauce or sausage with sauerkraut and mustard.
Don’t get me wrong, I LOVE these two preparations, but I didn’t want a red saucy mess for dinner and I didn’t have any sauerkraut on hand. I did have kale….hmm, the culinary wheels started turning!
Enter Sausage & Kale in a White Wine Garlic Sauce. I had some frozen Italian sausage, a big old bunch of kale, some leftover white wine in the fridge (yes, it happens! LOL), and voila, it sounded like a one-pan dinner to me!
It didn’t take too long to pull this dish together and to make the family happy, I cooked up some farfalle pasta and tossed the sausage-kale mixture with it and served it to them for dinner.
They were raving, and it was just as tasty without the pasta, keeping it low-carb for me. A Caesar salad rounded out our meal, and I did a little happy dance at all the veggies I snuck into one meal.
Variations on Sausage & Kale in a White Wine Garlic Sauce
I used a mild Italian sausage for this dish, but it would taste just fine with hot Italian sausage, or even your favorite garlicky sausage. Try to keep with a leaner sausage though, or your sauce may end up too fatty.
You can also swap out the kale – spinach would work just fine – but toss it in right at the very end of the cooking because it doesn’t need as much time to cook as kale.
You can also jazz up the veggies in it with whatever you have on hand! I loved the colorful peppers but play around with all your favorite keto veggies.
Is This Sausage & Kale in Wine Garlic Sauce Freezer-Friendly?
Yes! It will freeze fine. You’ll lose some of the structure in the peppers (they’ll get a bit limp) in the freezing/thawing process, but it’ll still taste great.
To freeze this keto sausage dish, chill it overnight in the fridge or for several hours.
A vacuum sealer is my freezer go-to. I love that this handy device sucks all the air out of food and perfectly preserves it in the freezer. It’s an expense upfront, but I save so much from not having to throw out freezer-burned food.
If you don’t use a vacuum sealer, package the food in a freezer-safe container or zip-top plastic bag and press out as much air as you can.
To reheat, thaw it in the fridge overnight (or pop the frozen vacuum-sealed bag into cold running water) and heat it gently in the microwave.
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Sausage & Kale in a White Wine Garlic Sauce
- 1 pound sausage links casing removed
- 2 cups fresh kale chopped finely
- 1/4 cup onion sliced thin
- 1 red or yellow pepper seeded and sliced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup white wine dry, like Chardonnay
- 1/2 cup water
- Remove the casing from the sausage and put it into a large skillet along with the sliced onion and minced garlic. Cook it on medium-high for 2-3 minutes, breaking it up into large, meatball-size chunks.
- Wash and chop the kale. Add the kale to the pan with the sausage. Stir frequently, cooking for about five minutes until the kale is wilted. Add the white wine and let cook for another 5 minutes to reduce the wine.
- Add the peppers and continue cooking, and stirring often, over medium-high heat until the peppers are tender. Add the water to make a thin sauce; season with salt and pepper and serve! Thicken the sauce with a tablespoon of cornstarch mixed with two tbsp of water if you like a thicker sauce.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.