Sausages with Baby Kale and Mustard Sauce Recipe

Atkins Sausages with Baby Kale and Mustard Sauce
Net Carbs
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 8 oz, raw (yield after cooking) Italian Sausage
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 cup, chopped Kale
  • 0 1/2 tsp Garlic
  • 0 3/4 cup Chicken Broth, Bouillon or Consomme
  • 0 1/3 cup Sour Cream (Cultured)
  • 3 tsp Dijon Mustard


  1. Cook sausages in a heavy skillet over medium-high heat until thoroughly cooked and nicely browned on all sides. Slice diagonally and set aside.
  2. Using the same skillet saute the baby kale and minced garlic with the olive oil until wilted, about 3-4 minutes. Add the chicken broth and reduce liquid to about 1/2 cup.
  3. Add the sour cream, Dijon mustard and 1/4 tsp each of salt and black pepper (or to taste). Stir to fully incorporate and add sausages back to pan. Cook an additional 1-2 minutes to warm the sausages and serve immediately.

Cooking Tip

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