Sausage with Caramelized Radicchio

3 Reviews
67% would make this recipe again

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Preparation : 10 min Cooking : 15 min
330 calories/serving
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Ingredients

1 clove garlic, finely chopped
2/3 radicchio (red chicory), thinly sliced 200 g
2 1/4 tsp butter, unsalted 10 g
2 tbsp olive oil 30 mL
3 chicken sausages, or Toulouse, mild 220 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp wine vinegar 15 mL
1 tbsp balsamic vinegar 15 mL

Before you start

Carefully read the sausage ingredients list to ensure they are low-carb.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the vegetables: Thinly slice the radicchio and mince the garlic. Set aside.
  2. Prick the sausages in a few spots using a fork then put them in a saucepan. Cover the sausages with water then bring to a boil. Cover and simmer 5 min. Take the sausages out of the water and pat them dry.
  3. Heat half of the oil in a skillet over medium heat. Add the sausages and sauté 4-5 min, until they become golden-coloured. Turn them a few times while cooking.
  4. Meanwhile, heat the butter and the remaining oil in another skillet over medium-low heat. Add the garlic then sauté with stirring until fragrant, about 1 min.
  5. Add the radicchio to the garlic and sauté until it is wilted, about 5 min. Add the two vinegars and cook over medium-high heat until the liquid is absorbed, about 1 min. Season with salt and pepper to taste. Serve the sausages on top of the radicchio.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

330

Fat

23 g

35 %

Saturated 5.3 g
+ Trans 0.6 g

29 %

Cholesterol

100 mg

Sodium

660 mg

27 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

5 g

Protein

24 g

Vitamin A

71 %

Vitamin C

14 %

Calcium

4 %

Iron

15 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Niacin, Potassium, Vitamin A, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6
Source of  :
Magnesium, Manganese, Vitamin B1, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 67% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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