Broccoli and cauliflower gratin with sausage

Broccoli and cauliflower gratin with sausage

Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low-carb meal for busy families. That was easy!

Broccoli and cauliflower gratin with sausage

Even the veggie-phobic love broccoli and cauliflower gratin. Who can resist the creamy, cheesy sauce with just enough mustard to make it interesting? Add the sausage, and it's a go-to low-carb meal for busy families. That was easy!
USMetric
6 servingservings

Ingredients

  • 1 1 leekleeks
  • 1 1 yellow onionyellow onions
  • 1 lb 450 g broccoli, in florets
  • ½ lb 225 g cauliflower, in florets
  • 1 lb 450 g sausage in links, precooked linkssausages in links, precooked links
  • 2 oz. 50 g butter, for frying
  • 2 tbsp 2 tbsp Dijon mustard
  • 1 cup 225 ml sour cream or crème fraîche
  • 5 oz. 150 g (325 ml) shredded cheese
  • 4 tbsp 4 tbsp fresh thyme
  • salt and pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Coarsely chop the leek and onion. Chop the broccoli and cauliflower florets into ~1” chunks. Slice the sausage links into 1” pieces.
  3. Fry onion and vegetables in butter in one pan and the sausage in a separate pan.
  4. Put the vegetables in a 9x12 baking dish, blend the mustard with the sour cream and pour over the vegetables.
  5. Add the sausage and cheese on top and season with thyme.
  6. Bake in oven on upper rack for 15 minutes.

Tip!

You can use raw sausage links in this recipe. If so, allow extra cooking time and cook through before slicing into pieces.

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66 comments

  1. Alex
    Would this be good as a breakfast for weight loss?
    Reply: #52
  2. Kristin Parker Team Diet Doctor
    If you are following a moderate low carb diet, this is a great option. If you are eating a more strict keto diet, this may be too high carb.
  3. Gertrude
    Replying to Samantha regarding sour cream curdling -- If cold sour cream is added to a hot dish too quick, it will curdle. You have to temper the sour cream first by adding some of the hot dish to the sour cream slowly stirring, then add the mixture to the hot dish.
  4. Gertrude
    Was your sour cream full fat? It makes a big difference if not. Make sure there is no water from the veggies.
  5. 1 comment removed
  6. Laura
    Does anyone know the car content of chipolata sausages please?
    Reply: #58
  7. Amanda
    I absolutely loved this. I used beer brats and my cauliflower was grated from a previous recipe. I liked the textural difference it made with the broccoli florets. The only thing I didn't bother with was the leek. I just didn't want to spend $2.50 on one. 😂

    I let the veggies cook until nice and brown in some spots. I seared the brats, sliced and seared them again, then I poured the slices into the veggies with nearly all the fat (drippings) in the pan. I gave it a stir and added cheddar all over the top. The whole recipe came out slightly crisp around the edges, like I was going for. It was enough to make me dream about it tonight.

  8. Kristin Parker Team Diet Doctor

    Does anyone know the car content of chipolata sausages please?

    Chipotle sausage can vary widely in ingredient quality and carb count. Make sure and read the nutrition label and ingredients.

  9. Paula
    was really tasty
  10. Cheryl
    What is the best sausage to use in this recipe
    Reply: #61
  11. Kristin Parker Team Diet Doctor

    What is the best sausage to use in this recipe

    Any sausage that comes in links - Italian sausage is usually a good option.

  12. Lynn
    Oooh this was lovely - will definitely make it again!
  13. Rb
    Best sausage is Duck sausage
  14. Brittany
    I really do wish the serving size was on each recipe. Yes,it says 1 serving but how big is the one serving 1/4 cup,1/2 cup,1 cup?
    Reply: #65
  15. Kristin Parker Team Diet Doctor

    I really do wish the serving size was on each recipe. Yes,it says 1 serving but how big is the one serving 1/4 cup,1/2 cup,1 cup?

    Serving size is going to vary too much depending on the size of the ingredients or how much it's cooked down. Number of servings is far more accurate.

  16. Jane Green
    Reading this recipe I dont understand what "Sausage in Links" means. Its probably an American product but can I get it in the UK? and what should I be looking for?
    Reply: #67
  17. STACY COLE

    Reading this recipe I dont understand what "Sausage in Links" means. Its probably an American product but can I get it in the UK? and what should I be looking for?

    Sausage in links is the shape- we have sausage patties which are flat and round or we have the traditional link sausage, which are shaped like bratwurst. I made this using a jalapeno sausage link and it was amazing.

  18. Daniel Walters
    Is the sour cream meant to go runnier? First time cooking and it curdled. Read the other comments on how to try a aid that next time
  19. Paul Willis
    Can this be batch-cooked and frozen?
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