This is the perfect weeknight meal! It’s especially perfect for fall or winter since it’s so creamy and comforting.
A great thing about this recipe is that it’s very allergen friendly, and can meet many dietary lifestyle requirements as well. It’s Gluten Free and Primal, if using the parmesan cheese. If you omit the parmesan cheese, it’s Paleo friendly and Whole30 compliant! Definitely add this one to your meal plans if you’re doing a round of Whole30. It pairs comfortingly with mashed potatoes. Wondering how to make mashed potatoes Whole30 compliant? My first round, I tried coconut milk and oils to make them as close to regular mashed potatoes as possible, and the results were….not pleasant. 😉 Check out this recipe to make those Whole30 mashed potatoes taste delicious! If you’ve finished your Whole30 and are working through your reintroduction, this is a great recipe to introduce dairy! Use the cheese, and use butter instead of the oil. You can also use dairy milk instead of the almond milk.
If you are doing a Whole30, it can be difficult to find sugar free sausage! I like the brand Lamberti’s. They are based in New Haven, CT and have a clean ingredient list. I also like that many of their sausages do not include vinegar, since I avoid yeast. If you’re local to CT, it’s worth a shot to check out the store brand Italian Sausage by Shoprite. At my local shoprite, all their Italian sausage is sugar free. It’s been a lifesaver on all my Whole30s!
Creamy Tuscan Sausage Skillet
- 2 Tbsp. Oil
- 1 lb. Italian Sausage sliced into bite sized pieces if in casings
- 1 Onion chopped
- 4-5 cloves Garlic chopped
- 1 Cup Broth
- 3/4 Cup Almond Milk
- 1 Cup Sun dried tomatoes chopped after measuring
- 1 Tbsp. Mustard
- 1 tsp. Lemon Juice
- 1/2 lb Spinach Frozen or fresh
- 1/4 Cup Parmesan Cheese (omit if paleo or Whole30)
- salt optional
- 2 tsp arrowroot
- Heat oil over medium heat. When hot, add the sausage. As it cooks, gradually turn up the heat to medium-high so the moisture cooks off immediately and the sausages get crispy. Remove from pan and set aside.
- Lower heat to medium. Add onion to the pan. Cook for 2-3 minutes, then add garlic and cook until both are softened.
- Push the garlic and onions aside in the pan. Gradually whisk the arrowroot into the oil in the pan. Stir the onion and garlic into the mixture to coat everything.
- Slowly whisk the broth into the pan, scraping up the brown bits as you go. Let it boil and thicken in between adding broth.
- Slowly whisk in the milk. Whisk in the mustard and lemon juice.
- Add in the sausages, spinach, and sun dried tomatoes. When everything has heated through, let it simmer a few minutes to thicken if needed. If using the parmesan cheese, add it now and stir.
- Serve together and enjoy!
The pictured cast iron is from Lodge Cast Iron. You can check them out here (this is NOT an affiliate link, just a product/company I truly like. They have wonderful, high quality cookware, and I just love their new enameled cast iron dutch ovens as well!