Low Carb Sausage and Veg

Marcia McCance


I love the taste of dressing but wanted a low carb version (no bread) so I came up with this recipe.
Turned out very tasty and my guest and I ate it "as is" along with some of my green beans with cheese sauce/soup. We both loved it!!
Just one more low carb idea!
I don't think it will work as a substitute for dressing, but it was actually a very tasty dish and I will make it again.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Pressure Cooker


1/2 bag(s)
cole slaw
1 box
sliced mushrooms (washed and drained)
1 stalk(s)
chopped celery (the whole thing)
1 pkg
jimmy dean msg-free sausage
1 tsp
poultry seasoning
1 tsp
sage (ground)
1/2 tsp
granulated garlic
1/2 tsp
minced onion
1/2 c
cooking sherry (or any)
1/2 c
salt and pepper to taste

How to Make Low Carb Sausage and Veg


  • 1I browned the sausage in coconut oil in my cast iron skillet
  • 2I placed everything (sausage, veggies, spices, wine, and water) in the pressure cooker and turned up the heat. The cooker will be about 6/8ths full (which is not normally recommended) but it cooks down to a little less than half in volume so was not a problem.
  • 3When it steams, turn the heat down, and let it cook about 10 minutes. (total cooking time 15 min)
  • 4My guest and I were pleasantly surprised and had two helpings each.

Printable Recipe Card

About Low Carb Sausage and Veg

Course/Dish: Side Casseroles, Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy