Oh My Sausage
2018-09-10
I got home today. My flight was a wee but late but the airline got me here.
After loving on my fur babies, I was checking the fridge and freezer so I could make a shopping list and discovered some Keilbasa in the freezer. Oh how I love Keilbasa! A quick trip to the market for some peppers and other goodies I'll share later and voila, sausage and peppers over red leaf lettuce.
This is a simple, quick, low carb high fat, delicious meal. Can't go wrong with that! Just make sure that whatever kielbasa you use, it uses an absolute minimum of sugar. Uncured meats will typically serve you better than cured meats in this regard.
After loving on my fur babies, I was checking the fridge and freezer so I could make a shopping list and discovered some Keilbasa in the freezer. Oh how I love Keilbasa! A quick trip to the market for some peppers and other goodies I'll share later and voila, sausage and peppers over red leaf lettuce.
This is a simple, quick, low carb high fat, delicious meal. Can't go wrong with that! Just make sure that whatever kielbasa you use, it uses an absolute minimum of sugar. Uncured meats will typically serve you better than cured meats in this regard.
Ingredients
- 1 lb Nature's Rancher Kielbasa
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 2 to 3 tablespoons fat of your choice (we used bacon fat)
- salt and pepper to taste
Instructions
- Warm the fat over medium to high heat. Add the onions. Saute to a bit less than desired level of doneness. Keep in mind that the more you cook the onion the more sugar will develop.
- Add the sausage to the pan and cook to desired level of doneness. We like some color to the sausage.
- Add the peppers and, again, cook to desired level of doneness. We like ours just warmed through and still crunchy. Just coated will all the lovely pan juices.
- Serve on its own, over salad greens, riced cauliflower. The possibilities are endless!