Sensational Sausage Stir-fry

For anyone who knows me well, it should come as no great surprise to hear of how excited I was on discovering of a truly excellent brand of sausage the other day. Innuendo and pun-tastic double entendres aside, I am, and always have been, a proud exponent of the humble sausage, perhaps even a sausage connoisseur, if you'll permit me this condescension. Whilst my options regarding this greatest of foods have become more limited since I began this diet, I have still managed to find plenty of high fat, zero carb sausages out there, particularly varieties like Bratwurst as produced by our good friends the Germans.


You will recall from a previous blog post that sausage, served with sauerkraut and mustard, was one of my standard 'go-to' meals whilst on my travels, however this meal always needed to be accompanied with a decaf coffee containing a rather hefty serving of heavy whipping cream as I simply could not get enough fat into the meal. 

That was until last week, whilst on one of our many wild goose chases around McAllen (zero carb goat's cheese on this occasion),  when we found ourselves at Ruben's grocery store. Located in what I have been told, is the slightly less desirable part of town, Ruben's stocks a veritable smorgasbord of imported foods from the Caribbean, South and Central America, and of course Mexico. It was here that I found Chappell Hill's Smoked Beef sausage. 

This amazingly tasty zero-carb sausage is actually made in Texas, and is not only high fat, but also relatively low in protein, meaning that I could eat 155g of sausage and still be within my 24g-a-meal protein limit. This also yielded me a massive 50g of fat, meaning that I did not need to 'waste' my carbs on heavy whipping cream and could liven it up with a stir fry of green peppers and spring onions. 

Ingredients:

155g Chappell Hill Smoked Beef sausage

60g green pepper

16g spring (green) onions

12g chopped pickled jalapeños 

13g olive oil

Simply chop up all the ingredients and sautée them in a little olive oil, garnishing with a few chopped picked jalapeños once done.

fat:  63.5 g, protein:  23 g, carb:  2.8 g

ratio:  2.5:1

Naturally not all sausage will boast numbers as good as the legendary Chappell Hill's. The recipe can therefore be amended by either adding a little more oil, which may be difficult to get down, or better still, by adding a creamy coffee to the mix, although note that it will add carbs so you will need to cut down a bit on those 'greens'.