Years ago I created a super easy tray bake with root veg and sausages that I called the ‘Magic’ Sausage Supper.
But after my diabetes diagnosis and turning down the Low Carb path, I forgot about Sausages Suppers.
Until one day I had some sausages and a cabbage which needed eating.
The result was my Magic Sausage & Cabbage Supper which I loved even more than the original.
In this recipe I’ve evolved the idea even more using green veg AND serving it with pesto. Sausage Broccoli Pesto.
Talk about a flavour explosion. Without sacrificing any of the ease of the original recipe.
The Magic Green Sausage Supper
Turn your oven to 250C. Chop your onion in half lengthwise. Then peel and slice the onion finely into 1/2 moon shapes.
Place onion and sausages on a very large roasting tray. Drizzle with a little oil and pop in the oven. Set your timer for 5 minutes.
Meanwhile, chop the broccoli lengthwise into quarters. When the timer goes, toss the broccoli in with the sausages and onion and return to the oven. Set your timer for 15 minutes.
While the sausages are cooking, remove the stems from the kale and tear each leaf into 3-4 pieces, discarding the stem.
When the 15 minutes is up. Toss in the kale with the sausages and veg and pop back in the oven. Set your timer for a final 5 minutes.
After the timer goes, everything should be cooked and the sausages browned. If not, pop back in the oven for another 5 minutes.
To serve divide sausages and veg between 2 plates. Top with pesto and shaved parmesan (if using).
NET CARBS: 20g / serve
Variations & Substitutions Sausage Broccoli Pesto
Keto / ultra low carb – replace broccoli with extra kale (just add it at the same time as the other kale). Make sure your sausages don’t contain rice flour or other fillers.
vegetarian – sausages = cooked chickpeas, lentils or beans (added with the kale). Or use eggs – make little nests for them in the cooked kale and break an egg into each nest. Roast eggs for 5 minutes until just cooked through. Or serve with halloumi or crumbled feta.
dairy-free – dairy-free pesto and skip parmesan or replace with roast almonds or walnuts.
more substantial (carb lovers) – add root veg like potatoes or sweet potato with the onion. Or serve with cooked pasta.
more substantial (low carb) – walnuts, almonds, extra parmesan, extra pesto, avocado.
Low FODMAP – skip the onion and broccoli. Serve with baby spinach leaves.
different vegetables – root veg can be added with the onion (dice finely so they cook in time). Cabbage, zucchini, cauliflower, eggplant or bell peppers can be added with the broccoli. Asparagus, green beans, collard greens can be added with the kale. Or serve with fresh herbs like parsley or basil or salad leaves. And you could do all broccoli or all kale if you prefer.
different protein – see the vegetarian options or use chicken breast or thigh fillets or bone in thighs. Or fish fillets – be prepared to get these out of the oven before adding the kale because fish will only take 10 minutes to cook.
different sauce – Parsley Walnut Salsa, Mayonnaise, Cashew Sauce or Tahini Lemon Sauce, Lime & Cashew ‘Sour Cream’.
more fancy / for entertaining – it’s pretty fancy as it is. If you really want to show off add some roast pistachios or almonds with the parmesan. Maybe serve dessert.
Waste Avoidance Strategy
onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
sausages – freeze them.
broccoli – will keep wrapped in a plastic bag in the fridge for 1-2 weeks. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
kale – will keep in the fridge in a plastic bag uncooked for 1-2 weeks. Once cooked it will keep for a month or so in the fridge. Can be frozen both cooked or raw.
pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions. Can be frozen.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide
bland – more salt! or a squeeze of lemon. Next time use different pesto or make your own.
too dry / burnt – Next time get it out earlier or use a lower temperature. For now a drizzle of extra virgin olive oil will help. And discard any really burnt pieces.
no oven – boil broccoli and kale until cooked through (5 mins for broccoli and 2-3 for kale). Pan fry sausages.
Yes! Just cook as per the recipe but keep the pesto and parmesan separately. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm in a frying pan with a little oil, or pop everything in the oven 250C for about 10 minutes or until hot.
Recipes Using Sausage Broccoli Pesto
- Mushroom, Sausage & Feta Hash
- Balsamic Cabbage and Sausages
- Sausage, Broccoli & Chilli Bowls
- The Good Greens
- Gorgeous Greens Tart
Have fun in the kitchen!
This looks fantastic! What type of sausage do you use?
Any sausage will work Emily
I used an italian style pork sausage in the photo.
I made this tonight for dinner and we all loved it and it was very delicious. Thanks, Jules.
So glad you enjoyed Albertina!
Your food always looks wonderful! You are lovely!!! Thank you so much for all
ooh thank you for the kind words Louise :)
I really appreciate it
Thank you, Jules
You’re very welcome Louise!
Didn’t think you could improve upon a winner but you have- twice! Delicious!
So glad you like it Tanya!
Can you post a pic of what kind of pan you made this in? I worry I would make a huge mess stirring if I don’t have a big enough pan after everything is added. Excited to try it!
You just want a tray large enough to hold the sausages and veg in a single layer. It’s not that important though, if your tray is smaller it will just take longer to cook – and if you’re careful with the sitrring you won’t make a mess :)