Sausage with Leeks and Tomatoes

Our Sausage with Leeks and Tomatoes recipe creates an easy, savory meal with creamy leeks and a bit of spice. Any type of sausage, such as chicken, turkey, venison, or beef could also be used in this Paleo recipe. This Italian inspired meal tastes just as good for breakfast as it does for lunch or dinner, so make some extras for leftovers the next day! If you enjoyed our Sausage with Leeks and Tomatoes recipe, try our Quick and Easy Sausage and Pepper Bowl with Zucchini Noodles recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.

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Sausage with Leeks and Tomatoes

Servings 4

Total Time: 45 minutes

Cook Time: 45 minutes

Nutrition Information

calories 558

carbohydrate 38g

protein 27g

fat 32g

Ingredients

  • 2 tablespoon(s) coconut oil
  • 3 medium leek(s) chopped (whites and light green sections)
  • 1 pound(s) pork sausage, ground, seasoned
  • 1 can(s) tomatoes, fire-roasted crushed (28 oz)
  • 1/2 medium lemon(s), juiced
  • 2 tablespoon(s) Italian seasoning
  • 1/2 teaspoon(s) garlic, granulated
  • 1/2 teaspoon(s) red pepper flakes (optional)
  • 1 teaspoon(s) sea salt (or to taste)
  • 1 head(s) cauliflower (florets only)

Instructions

  1. Heat a 3-4 quart pan over medium-high heat. When hot, add oil and leeks, and saute for 3-5 minutes.
  2. Add ground sausage and cook, stirring frequently, until meat is done.
  3. Add tomatoes, Italian seasoning, granulated garlic, lemon and red pepper flakes (optional). Simmer over medium heat for 20 minutes, stirring occasionally.
  4. Meanwhile, microwave the cauliflower for 5 minutes (or roast at 450 F for 20 minutes), and pulse in a food processor until a rice-like consistency is formed.
  5. Season the sausage and tomato sauce with sea salt to taste, and serve over the cauliflower.

Comments

  1. Had this for dinner tonight. Amazingly good. Only change I made was to use diced fire roasted tomatoes because my store didn’t have crushed. Hubby said it’s a keeper recipe. High praise indeed.

  2. Even though I got the proportions all wrong and wonky, it still turned out great! Very tasty. Great substitute for pastas.

  3. This was so good !! However, it was loaded with sodium. I calculated almost 1000mg per serving. Maybe I’m wrong. I’m trying to watch my sodium – maybe I will just use ground beef next time instead of sausage :)

  4. This was delicious. Leftovers were even better after the favors marinated over night. Definitely a keeper.

  5. Second time making this. We didn’t have sausage this time around so I used ground beef and mixed in my own spicy Italian seasonings and I was a bit more heavy handed with the red pepper flakes. I liked the spicier flavor and it meshed really well with the cauliflower rice. Loved it!

  6. Do not use the can-fired tomatoes. It makes the recipe too spicy, you can’t even taste the sausage. Suggest using regular crushed tomatoes. Pretty disappointed.

  7. I was not a fan of this recipe. I think I would like it better without the tomatoes and lemon, though I’m not sure what I’d use instead.

  8. We are fairly new to Paleo, but my husband says this recipe is our best use of cauliflower so far. :)

  9. LOVE, LOVE, LOVE! I had my husband cook this for dinner and we are super impressed! We used spicy Italian ground sausage and it was amazing!

  10. I’ve made this 3 times now and I haven’t gotten sick of it yet. It’s so packed with flavor. You have the savory, the spicy and you can vary the texture or the saucy-ness by what kind of tomatoes you put in. I can’t ever find fire roasted tomatoes so I just used crushed the first few times. This time around, I used stewed. I LOVE the big chunks of tomato. This is just so good.

  11. This is one of my favorite dinners. I have gotten tired of the “rice” cauliflower, so this time I just put the cauliflower florets in with the rest when I set it to simmer. Loved it!

  12. I made this tonight but I was in the mood for a soup/stew so I added 32 oz of organic chicken stock, put the cauliflower in the pot and simmered for 15 minutes. It came out great! Thanks for the recipe

  13. Definitely a keeper. So easy and so filling. Microwaving the cauliflower yields a great couscous-like texture. I will never steam again.

  14. Oh man, this was SO good!

    Changes I made:

    1. I didn’t have pork sausage, but I did have chicken sausage links. I took them out of the casings and used 3 links.

    2. I don’t care for cauliflower. It upsets my stomach. So we put it over rice but I could just eat it alone it was so good.

    3. The other change I will make next time is to not use quite so much lemon. Or maybe a smaller lemon half.

    4. Lastly, I just used plain canned tomatoes.

    One of my favorites so far!
    Thanks!

  15. Made this one last night, doubled recipe so I had to use a large pot instead of a saucepan. Family loved it! I roasted the cauliflower so it was a little caramelized, so good! Might try chicken sausage next time.

  16. This was so easy and beautiful. Something for the whole family to enjoy. I roasted the cauliflower as it adds just that little bit of extra flavour.

    1. Hi Dacia,

      The answer depends on the recipe. If you need a cruciferous crunch and bulk in your dish, good substitutes include broccoli, broccoflower or Romanesco broccoli and any of these will work in this recipe. Broccoflower is lime-green cauliflower that has been cross-bred (can occur in nature) with broccoli, and not genetically modified (cannot occur in nature). Both broccoflower and Romanesco broccoli, (which looks like a grouping of tiny pine trees) when cooked are generally milder and slightly sweeter than cauliflower and thus, you may find them more appealing. Cabbage can also take the place of cauliflower in recipes that need bulk and crunch. For mashes, you can substitute parsnips, turnips, or rutabagas or try blending cauliflower with some of these other vegetables to make it more palatable.

      You may also want to try different types of cauliflower such as green cauliflower which contains chlorophyll (and looks like broccoflower but is a different variety), purple cauliflower which contains anthocyanins and orange cauliflower which contains beta-carotene. Are all hybrids.

      I hope this helps! Sally

  17. So yummy! We used chorizo (next time I’ll use spicy Italian just to taste the difference) and we put it over zucchini noodles (kinda tired of cauliflower rice) really delicious.

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