If you’re looking for a quick, comforting meal that’s both satisfying and low in carbs, this Creamy Sausage Skillet with Spinach and Mushrooms is a must-try. Packed with savoury sausage, earthy mushrooms, and tender spinach, all enveloped in a rich, garlicky cream sauce, this one-pan wonder delivers maximum flavour with minimal fuss.
This dish is perfect for busy weeknights or when you want a hearty meal without spending hours in the kitchen. The combination of protein and healthy fats keeps you full and energised, while the creamy sauce feels indulgent without the carbs.
Simply brown the sausages, sauté the vegetables, and simmer everything together in a luscious cream sauce. In under 30 minutes, you’ll have a restaurant-quality meal that’s perfect for sharing or meal prepping. Serve it straight from the skillet for a rustic, comforting dinner that everyone will love.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 19 g
- Fat: 32 g
- Carbs: 5 g
- Energy: 390 kcal
Ingredients
- 400g Pork sausages (sliced into 1cm rounds)
- 200g Chestnut mushrooms (sliced)
- 100g Fresh spinach (washed)
- 150ml Double cream
- 2 Garlic cloves (finely chopped)
- 1 tbsp Olive oil
- 30g Parmesan cheese (finely grated)
- to taste Salt & black pepper
Equipment Needed
- Large frying pan
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring jug
Steps
- Heat the olive oil in a large frying pan over medium-high heat. Add the sliced sausages and cook for 4–5 minutes, turning occasionally, until browned and cooked through.
- Add the chopped garlic and sliced mushrooms to the pan. Sauté for 3–4 minutes until the mushrooms are soft and golden, and the garlic is fragrant.
- Reduce the heat to medium. Pour in the double cream and stir well, scraping up any browned bits from the bottom of the pan.
- Add the fresh spinach and cook for 2–3 minutes, stirring, until wilted and combined with the sauce.
- Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Simmer for 2–3 minutes until the sauce thickens slightly.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan if desired.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Pork sausages → Chicken or turkey sausages — For a lighter or poultry-based option.
- Double cream → Coconut cream — For a dairy-free version; flavour will be slightly different.
- Parmesan cheese → Nutritional yeast — For a dairy-free, cheesy flavour.
Serving Ideas
- Cauliflower mash – for a classic, comforting pairing.
- Sautéed green beans – adds crunch and freshness.
- Simple side salad – for a light, refreshing contrast.
Additional Info
Chefs Tips
- Use high-quality sausages for the best flavour and texture.
- Don’t overcrowd the pan when browning sausages; work in batches if needed.
- Let the sauce simmer gently to avoid splitting.
Variations
- Add a pinch of chilli flakes for a spicy kick.
- Stir in chopped sun-dried tomatoes for extra depth.
- Swap spinach for kale or Swiss chard if preferred.
Troubleshooting
- If the sauce splits, whisk in a splash of cream over low heat to bring it back together.
- If too thick, add a little water or more cream to loosen.
Storage & Reheating
Store leftovers in an airtight container in the fridge. This dish also freezes well.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat gently in a pan over low heat, stirring often. Add a splash of cream if needed.
Ingredient Spotlight
Sausages: Choose sausages with at least 85% meat content and no added fillers for the lowest carbs.
Double cream: Provides richness and helps create a silky, keto-friendly sauce.
FAQs
Can I use pre-cooked sausages?
Yes, simply slice and brown them briefly to add flavour before proceeding with the recipe.
Is this recipe suitable for meal prep?
Absolutely! Store in the fridge and reheat gently for a quick, satisfying meal.
Can I freeze the creamy sausage skillet?
Yes, it freezes well for up to 2 months. Thaw and reheat gently to avoid splitting the sauce.
What can I serve with this dish?
It’s delicious on its own or with a side of cauliflower mash or sautéed greens.
How do I make this dairy-free?
Swap double cream for coconut cream and Parmesan for nutritional yeast.
Creamy Sausage Skillet with Spinach and Mushrooms
Ingredients
- 400g Pork sausages (sliced into 1cm rounds)
- 200g Chestnut mushrooms (sliced)
- 100g Fresh spinach (washed)
- 150ml Double cream
- 2 Garlic cloves (finely chopped)
- 1 tbsp Olive oil
- 30g Parmesan cheese (finely grated)
- to taste Salt & black pepper
Instructions
- Heat the olive oil in a large frying pan over medium-high heat. Add the sliced sausages and cook for 4–5 minutes, turning occasionally, until browned and cooked through.
- Add the chopped garlic and sliced mushrooms to the pan. Sauté for 3–4 minutes until the mushrooms are soft and golden, and the garlic is fragrant.
- Reduce the heat to medium. Pour in the double cream and stir well, scraping up any browned bits from the bottom of the pan.
- Add the fresh spinach and cook for 2–3 minutes, stirring, until wilted and combined with the sauce.
- Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Simmer for 2–3 minutes until the sauce thickens slightly.
- Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan if desired.
Allergens & Swaps
Allergens: dairy
- Pork sausages → Chicken or turkey sausages — For a lighter or poultry-based option.
- Double cream → Coconut cream — For a dairy-free version; flavour will be slightly different.
- Parmesan cheese → Nutritional yeast — For a dairy-free, cheesy flavour.
Nutrition (per serving)
- Protein: 19 g
- Fat: 32 g
- Carbs: 5 g
- Energy: 390 kcal
