Low-Carb Sausage Meat Stuffing


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Prep information

Prep time
15 minutes
Cook time
25 minutes
Recipe by
Michael at Lo-Dough

Nutritional information (per portion)

104 kcal

For the carnivores among you, this low-carb stuffing would be perfect for Christmas and beyond

This force-meat stuffing is a brilliant way to bulk up the protein component of any roast dinner, while adding serious flavour to your plate. The beauty of a stuffing is it is totally customisable. You can add fruits, herbs and spices to match to the meat you are serving it with and by making it with Lo-dough instead of the usual breadcrumbs, you will ditching the carbs and boosting the fibre content of this awesome accompaniment. 

We recommend cooking stuffing separately to help the bird cook quicker and more safely - check out our guide to the ultimate roast turkey and gravy.


Serves 2
  • 1 piece of Lo-Dough, blitzed to a crumb
  • 4 low-carb sausages (we used Heck), taken out of their skins
  • Half an onion, finely chopped
  • A tablespoon of fresh sage, finely chopped (or approx half a tablespoon of dried sage)
  • A tablespoon of parsley, finely chopped
  • Salt & pepper
  • A few sprays of oil

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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  1. Preheat your oven to 200°C/392F/Gas 6 (If serving alongside your roast dinner, put the stuffing into the oven for the last 30 minutes of cooking).
  2. Fry off you onion on a gentle heat until softened. Add the sage for a minute or two before removing from the heat.
  3. Add the blitzed Lo-Dough, the sausage meat, the onion mix and the chopped parsley. Add salt and pepper to taste.
  4. Put into a lightly sprayed dish to cook - dont compress too much, its nice to leave a slightly open texture. Spray the top with a little oil and put it into the oven to bake.

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