Forgive if you will the sloppy recipe amounts as you read below. This started as a way to dispose of mismatched items I found in the fridge by either rendering them inedible by cooking or by pure chance making something edible.
I think this came out so good that I must make this accident again.
While I am listing the ingredients I added, I see no reason why – with one exception – you can’t riff on this with whatever low carb veggies and sausage you find lying around.
I think the secret was the bacon fat. I have kept bacon fat for years but always ended up throwing it out. This was the first time I added it to a recipe – and Oh. Boy.
- 6-7 medium-sized zucchini, diced
- 1 Polish Kielbasa, sliced
- 2 andouille sausages, maybe each 6″ long, sliced
- 1/2 cup bacon fat
- Dash of garlic powder
- Few dashes of salt
- dash of oregano
Cook all the ingredients in a pan as shown above covered on a high flame for a half-hour, stirring frequently until the liquids come out of the veggies and more liquid appears. This is not a bad thing – this liquid is awesome.
How awesome you say, my younger daughter, who has earned the nickname ‘carbs on carbs on carbs’ because of her eating habits gobbled up 3 servings of this stuff. Her only complaint? the andouille sausage – she preferred the kielbasa.