Easy Stuffed Sausage – Keto, Gluten Free

This easy stuffed sausage recipe is made with just three basic ingredients and only a few minutes of hands on time. It’s incredibly simple to make, and a great recipe to feed a crowd! Best of all, it’s Low Carb, Keto and Gluten Free friendly.

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🍴 About

I’m of a mind that simple ingredients make the absolute best meals. It doesn’t have to be complicated to be delicious, nutritious, cozy, or comforting.

In fact, some of my favorite recipes have just a few ingredients. So this stuffed sausage recipe is no different — it’s made with just three ingredients total! That’s right, you only need three things to make this completely delicious, ultra comforting, crowd pleasing meal. That means no extra trip to the grocery store and no combing the aisles to find special ingredients.

This is just one of my favorite recipes made with Italian sausage. Because good Italian sausage has SO MUCH FLAVOR, you hardly have to do anything with it to make a wonderful meal.

So how’s it made? Well, these sausages have mozzarella cheese inside and are baked in a rich tomato sauce, giving you all the amazing Italian flavors you love in just one dish. It comes out gooey and cheesy, with a little heat (depending on the spice level of the sausages you choose), and oh so wonderful.

It can be made to serve one or two people, or it can be easily made in large batches to feed a crowd! And best of all, this recipe is 100% Keto, Low Carb, and Gluten free friendly. Just always be sure to check all the ingredients for sneaky sugar and gluten if you have an allergy or sensitivity!

You may also like: Sausage & Broccoli Frittata, Air Fryer Italian Pork Tenderloin.

🧑‍🍳 Ingredients

Here’s what you need to make this recipe at home: just THREE things!

• Italian Sausages. Use sweet, mild, or spicy Italian sausage links, depending on your preferences, weighing about about 1/4 to 1/3 lb. each. That gives each person a nicely sized portion and also gives you plenty of room inside the sausage to stuff it with mozzarella. Be sure to buy sausages in casings, because ground sausage won’t work for this recipe. Most Italian sausage is made with pork, but you can use chicken or turkey sausage if you’d like, without adjusting the recipe.
• Mozzarella Cheese. Mozzarella cheese sticks work like a charm in this recipe because they’re EXACTLY the right size and length to stuff inside a sausage link, but you can cut a block of mozzarella cheese into pieces that fit inside the sausage. I try to buy whole milk cheese when possible, but partial skim is usually more readily available.
• Marinara Sauce. My favorite marinara sauce is Rao’s because it has no added sugar. For extra kick, use their Arrabbiata sauce (it’s extra spicy!). Your favorite homemade or store-bought tomato sauce will work wonderfully, too! Just be sure to check the ingredients for any added sugar, which can sometimes be added to sausage.

Optional Ingredients

This dish is incredibly wonderful as-is, but you might enjoy adding a little extra texture, flavor, and upping the vegetables in this dish. It makes it a complete meal, but you can skip if you’d rather!

• Stuff each sausage link with any combination of diced bell peppers, onions, and mushrooms that you like. Use one to two tablespoons of diced vegetables per sausage link, depending on the size.

🔪 Instructions

You won’t believe how simple this recipe is to make! Trust me, this will be your new go-to dinner for busy nights. Here are the steps to making it absolutely perfect.

Stuff the Sausage Links

First, use a sharp paring knife or kitchen shears to slice each sausage from end to end, about halfway through, being careful not to slice all the way through to the cutting board.

Use your hands to carefully open each sausage along the cut, making a place to fill in, sort of like a boat.

Fill the sliced sausages with a piece of mozzarella cheese. Press it in gently, then press the sides of the sausage back together to form its original shape, as best you can.

Assemble & Cook

Next, pour the sauce into a baking dish, using a spoon to spread it evenly across the bottom. Transfer the prepared sausages to the baking dish, lining them up in rows so they don’t overlap too much. It’s fine if they’re touching!

Cover with foil and bake in the oven.

While the sausage is cooking, prepare the zucchini noodles or any other side dishes you might be making.

Check Internal Temperature & Serve

Remove the baking dish from the oven, and remove the foil. Be sure to use a meat thermometer to test the internal temperature of the sausages in a few places. The safe internal temperature for pork sausage is 160° F, per USDA, so be sure it has reached at least that temperature.

Allow the dish to cool slightly, then use a spatula to transfer to a plate. Give it an optional sprinkle of fresh basil, fresh pepper, and Italian seasoning, and you’ve got a complete dinner and an absolutely delicious meal!

💡Helpful Info

To make in advance: Assemble the sausage links and stuff them with mozzarella. Spread the sauce on the bottom of a baking dish, then transfer the sausages to the baking dish. Cover tightly and store in the refrigerator for up to a day before cooking.

To store leftovers: Transfer completely cooled leftovers to an airtight container or zip top bag. Close and store in the refrigerator for 3-4 days.

What to serve with Stuffed Sausage (all optional):

• Spiralized Zucchini
• Roasted Broccoli
• Spaghetti Squash

Now all that’s left to do is get cooking!
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