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


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.

About this Recipe

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