This One Pot Paleo Sausage and Slaw Skillet is the perfect weeknight dinner! A little shortcut makes it super quick and easy, plus it is paleo, whole 30, gluten free and low carb.
Not to toot my own horn or anything, but I think I invented the perfect weeknight dinner. There is a little shortcut that will make prep a breeze. It takes about 20 minutes to cook. It’s paleo, Whole 30, gluten-free and low carb. Plus it is all cooked in one pot, so you only have ONE dish to clean. Toot toot.
So what is this shortcut, you ask? It is a store-bought, bagged slaw mix. I know! Ok, so you all know that normally I am all about making everything from scratch, but this is one of those little hacks that just makes the meal SO much easier, and all you are really doing is letting someone else do the chopping for you. Honestly, my least favorite part of cooking is chopping things. Well that and dishes. This is why I love this One Pot Paleo Sausage and Slaw Skillet – because you get to do less of both! For the bagged slaw, I bought one with kale, brussels sprouts, cabbage and broccoli slaw. You can find it at Trader Joe’s labeled “Cruciferous Crunch“, and there are similar bagged salads at Costco and Kroger owned stores. The bagged salads sometimes come with toppings and dressings for the salad, but I just removed those and saved for another use.
The only chopping that needs to be done here is the onion and bell pepper, which takes just a minute or two. I used a red onion in the photos because that was all I had, but I do like the sweetness that a sweet onion lends to the mix. Then the sausages get a little simmer before browning to make cooking them easier. If you are paleo/whole 30 be sure that the sausages and oil you use are compliant. After the sausages are browned, we saute the veggies in the same pan, add some spices and we are done! Normally after cooking a meal for the blog (or even not for the blog, to be honest) my kitchen is a disaster, but not this time!
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|One Pot Paleo Sausage and Slaw Skillet|| |
- 4 Hot Italian Sausage Links (Uncooked, for paleo/whole30 be sure to read ingredients to determine if they are compliant)
- 1 Tablespoon olive oil (or oil of choice)
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 bag of slaw with kale, cabbage, brussels sprouts and broccoli slaw (such as Cruciferous Crunch from Trader Joe's or Sweet Kale Salad from Costco/Kroger ) about 10 ounces or 6 cups.
- 4 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, or to taste)
- salt to taste
- pepper to taste
- In a high sided saute pan, add enough water to submerge the sausages. Bring the water to a boil and then turn off the heat. Add the sausages to the water and cover. Allow to sit for 7 minutes. Drain water and then brown sausages. You may need to add a tiny bit of oil to the pan if they are sticking.
- Once sausages are browned and reach an internal temperature of 165 degrees, remove from pan. Reduce heat to medium and add 1 tablespoon of oil to the pan. Once hot, add the onions and season with a little salt. Cook for about 2 minutes, then add the bell pepper and cook for another two minutes, until onion and bell pepper have softened. Add the garlic and spices, cook for about 30 seconds, until fragrant.
- Add the slaw to the pan. The pan will be very full at first, carefully mix the slaw in and it will start to wilt and reduce in volume. Continue to stir, until everything is combined and slaw is wilted, about 5 minutes. Taste and season with more salt and pepper if needed.
- Add the sausages back to the pan, stirring slaw as needed, until sausages are warmed. Serve right away.
I served these in the cute mini skillets that you see in the photos, but they meal was all cooked in one large pan.
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
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