Low Carb Balsamic Glazed Sausages With Fennel

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  • prep time

    prep time

    6 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    36 min

Low Carb Balsamic Glazed Sausages With Fennel

These delicious balsamic glazed sausages are oven roasted with fennel, onion and rosemary until caramelized and sticky.

The sausages are great served alongside a simple green salad, or for slightly higher carb, with a portion of cauliflower mash.

  • Net Carbs

    5.8 g

  • Fiber

    1.6 g

  • Total Carbs

    7.5 g

  • Protein

    8.2 g

  • Fats

    24.5 g

281 cals

Low Carb Balsamic Glazed Sausages With Fennel

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Sausage, Pork, Fresh

    Sausage, Pork, Fresh

    4 medium link - breakfast size

  • Fennel Bulb, Raw

    Fennel Bulb, Raw

    1 cup, sliced

  • Red Onion

    Red Onion

    ½ small

  • Rosemary

    Rosemary

    1 x 1 x sprig

  • Balsamic Vinegar

    Balsamic Vinegar

    1-½ tablespoon

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 4

36 min

  • Step 1

    Preheat the oven to 375 degrees Fahrenheit.
  • Step 2

    Slice the fennel into 1-inch chunks and slice the onion into quarters. Add to an oven proof dish along with the rosemary.
    Step 2
  • Step 3

    Add one tablespoon of olive oil, one tablespoon of balsamic vinegar, and season with salt and pepper. Toss well to combine and place in the oven to roast for 5 minutes.
    Step 3
  • Step 4

    Nestle the sausages in between the vegetables and drizzle over the remaining olive oil and balsamic vinegar. Stir to combine and return to the oven for a further 30 minutes or until the sausages are completely cooked through and the vegetables are golden and caramelized.
    Step 4

Comments 3

  • Mimi

    Mimi 3 years ago

    It’s a wonderful combo of flavors. Totally boosts the flavors if you cook them and store in refrigerator overnight.

    • recipewriter

      recipewriter 3 years ago

      Thank you :)

  • kpettersenhome032b

    kpettersenhome032b 5 years ago

    I used dried rosemary. A mistake! Overpowered and didn’t soften up at all. Balsamic vinegar is also a bit strong