Chicken & Bacon Sausage Stir-Fry

Ingredients

• 363 g (12.8 oz)chicken sausage, such as Savory Kitchen
• 720 ml (3 cups)broccoli
• 30 g (2 tablespoons)salted butter
• 10 ml (2 teaspoons)fresh garlic, minced
• 120 ml (½ cup)low-carb tomato sauce, such as Rao’s
• 60 ml (¼ cup)dry red wine
• 2.5 ml (½ teaspoon)crushed red pepper flakes
• 720 ml (3 cups)spinach
• 2.5 ml (½ teaspoon)black pepper
• 2.5 ml (½ teaspoon)kosher salt
• 50 g (½ cup)Parmesan cheese

Instructions

1. 1

   Slice the sausage

   Cut the chicken sausages into slices about 3–6 mm thick. Put them in a pan over high heat and cook until they begin sizzling vigorously.

2. 2

   Cook the broccoli

   Bring a pan of water to the boil over high heat. Add the broccoli florets and cook for 3–5 minutes, depending on how firm you like them; about 3½ minutes keeps them fairly crisp. Drain and set aside.

3. 3

   Brown the other side

   Stir and turn the sausage slices so they brown on the other side.

4. 4

   Add the butter

   Once the sausages are browned, push them to one side of the pan and add the butter to the clear side.

5. 5

   Cook the garlic

   When the butter starts to melt, add the minced garlic and sauté for 1 minute, or until browned.

6. 6

   Combine sausage

   Stir the garlic and butter together with the chicken sausages.

7. 7

   Add the broccoli

   Add the drained broccoli and toss it with the butter.

8. 8

   Add the sauce

   Add the tomato sauce, red wine and crushed red pepper flakes to the broccoli and sausage.

9. 9

   Mix everything

   Stir thoroughly so the sauce coats the sausage and broccoli.

10. 10

    Wilt the spinach

    Pile the raw spinach on top and stir it in gradually as it wilts.

11. 11

    Simmer and serve

    Keep stirring as the spinach wilts, then simmer for 5–10 minutes so the wine cooks down. Serve with Parmesan cheese.

What is chicken and bacon sausage stir-fry?

This is a quick pan-cooked meal built around chicken sausage, broccoli and leafy spinach, with tomato sauce and red wine forming a savoury coating. The Italian-inspired combination gets a little heat from red pepper flakes and a salty finish from Parmesan.

The recipe’s particular version relies on browning the sausage first, then adding the vegetables and sauce to the same pan. That lets the broccoli stay firm while it picks up flavour during the final simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 39g protein, 8g carbs, 26g fat.

The listed nutrition per serving is 450 kcal, with 39.4 g protein, 8.1 g carbohydrates and 25.7 g fat. The sausage supplies much of the protein and fat, while the butter and Parmesan add fat; the broccoli, spinach and tomato sauce contribute carbohydrates. For a more balanced plate, serve it with an extra portion of vegetables or a modest serving of bread.

Choosing the ingredients

Chicken sausage: The recipe calls for chicken sausage, with a suggested brand as an example. Slice it evenly so the pieces brown at a similar pace.

Tomato sauce and wine: Low-carb tomato sauce and dry red wine make the base of the coating. The wine simmers with the other ingredients at the end.

Browning the sausage

First side: Let the slices sizzle over high heat before turning them. Browning gives the sausage colour and leaves the pan ready for the butter and garlic.

Garlic: Add it once the butter has started melting, and cook for about 1 minute. Keep an eye on it so it browns without burning.

Keeping the broccoli crisp

Boiling water: Cook the florets for 3–5 minutes, according to the texture you prefer. The recipe suggests about 3½ minutes for broccoli that is still fairly firm.

Finishing in the pan: Drain the broccoli before adding it to the sausage. It cooks a little more as the sauce simmers, so a short initial boil helps it keep some bite.

Getting the sauce right

Coating: Stir the tomato sauce, wine and pepper flakes through the sausage and broccoli before adding the spinach. This distributes the sauce across the ingredients.

Simmering: Cook for 5–10 minutes to let the wine reduce. The finished dish should be well coated rather than sitting in a pool of thin liquid.

Adding spinach and serving

Wilt gradually: The spinach goes in raw, on top of the hot mixture. Stir it in little by little as it collapses, making room in the pan as you go.

To serve: Finish with Parmesan at the table or over the pan just before serving. The recipe is a complete skillet meal, though bread or an additional vegetable can be served alongside.

Recipe notes & tips

• Slice the sausage to a consistent thickness so the pieces brown evenly.
• Drain the broccoli well before adding it to the pan.
• Keep the garlic moving once it is in the butter to prevent it catching.
• Stir the spinach in gradually as it wilts rather than adding it all at once.
• Taste before serving, as the sausage, salted butter and Parmesan can all contribute salt.

Variations

• More heat: Add extra crushed red pepper flakes to the sauce.
• Firmer broccoli: Boil the florets for closer to 3 minutes before draining.
• Softer broccoli: Cook the florets for up to 5 minutes before adding them to the pan.
• Cheesier finish: Add more Parmesan at the table.
• Milder flavour: Leave out the crushed red pepper flakes.

Common mistakes to avoid

• Turning too soon: Let the sausage sizzle until it starts to brown before flipping it.
• Overcooking the broccoli: Keep the initial boil within 3–5 minutes, as it cooks further in the pan.
• Burning the garlic: Add it after the butter begins melting and sauté for about 1 minute.
• Adding wet broccoli: Drain it before mixing it with the sausage so excess water does not thin the sauce.
• Crowding in the spinach: Stir it in gradually as it wilts to make room in the pan.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat gently in a pan until hot throughout, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions