Creamy Polish Skillet

About

This Keto skillet is simple to make for a hot lunch, low-maintenance dinner, or your no-frills meal prep. European and Polish cuisines inspire this recipe. Sliced kielbasa makes up the bulk of the dish. Choose your favorite brand sausage – a smoked flavor would be great! Low-carb mushrooms and green beans fill out the meal. The skillet is tied together with a high-fat creamy sauce to fuel your Keto metabolism. In less than 30 minutes, you can have multiple meals prepared. Enjoy this recipe alone or include a favorite Keto side dish if you’re extra hungry.

Always Check Your Nutrition Labels

Sausage seems like a great protein to include in a Keto diet. There’s typically a high-fat content in sausages, but you need to check the nutrition label for some sneaky ingredients. It’s common for sausage brands to add “fillers” to their sausage, which can include gluten products. Look at the ingredient list on the packaging, and you’ll likely find ‘wheat’ listed. Most servings of sausage are low in carbs, but compare brands to find the most Keto-friendly sausage that fits your macros. Avoid sausages that have added ingredients, like peppers, onions, or cheese.

Add Finishing Touches With An Extra Step

Want to turn this creamy skillet into a baked and cheesy skillet? Swap out your stovetop pan for a cast-iron skillet or oven-safe pan. After completing the listed directions, turn your oven broiler on to high heat. Add a ¼-½ cup of your favorite Keto shredded cheese sprinkled over the skillet. Cook the entire skillet under your broiler for a few minutes until the cheese has melted, bubbled, and browned around the edges. Scoop your cheesy skillet onto serving plates and grab any pieces of loose, stringy, melted cheese!

Ingredients

7 ounce kielbasa
2 teaspoon olive oil
4 ounce mushrooms white raw
3 ounce fresh frozen green beans by freedom's choice
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon celery seed
¼ teaspoon mustard powder
1 tablespoon unsalted butter
4 tablespoon cream heavy whipping
½ teaspoon, whole pieces dill weed, fresh

Instructions

Start by slicing ¼-inch thick slices from a whole piece of kielbasy (Polish sausage). You can make perfectly round slices or choose bias cuts to make the pieces appear larger. Heat the olive oil in a large pan over medium-high heat and toss in the sliced sausage. Cook the sausage undisturbed until the edges turn golden brown. Flip the slices of sausage over and continue cooking until they turn golden brown on all edges.
Transfer the cooked sausage to a clean bowl or container to rest. Return the pan with any excess fat to the stove over low heat. Thin-slice your mushrooms and chop THAWED green beans, if necessary. Add the vegetables to the pan and toss them with salt, pepper, onion powder, garlic powder, celery seed, and mustard powder. Place a lid over the pan and cook the vegetables until the mushrooms have softened and have released liquid into the pan.
Turn the stove heat down to low and uncover the pan. Melt the butter in the pan and follow by pouring in the cream. Stir the ingredients in the pan together and heat the cream until it is gently bubbling. Stir the cooked sausage back into the pan with fresh chopped dill. Let the pan bubble undisturbed until the cream thickens slightly around the sausage and all the ingredients are steaming hot. Serve with additional chopped dill, sour cream, or a sprinkle of shredded cheese at your discretion.