Spanish · Lunch
Spanish Sausage Sandwich (Keto)
Grilled Spanish chorizo-style pork sausage split and layered inside a warm low-carb cheese wrap, with sauteed peppers, onion, and manchego. Smoky paprika and garlic define the flavour, finished with a squeeze of lemon and a scatter of parsley, served open with a crisp side salad instead of bread.
$5
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
715Calories
40gProtein
55.1gFat
10.2gCarbs
3.8gSugar
2.4gFiber
1510mgSodium
364mgChol
23.2gSat Fat
710mgPotassium
490mgCalcium
3mgIron
2.2mcgVitamin B12
44mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Slice bell pepper and onion thinly, mince garlic, split chorizo lengthwise, and shred manchego.
2
Whisk egg with half the manchego and salt until combined, then pour into a nonstick pan over medium-low heat and cook 3–4 minutes until edges set and top firms, forming a thin wrap.
3
Heat olive oil in the pan over medium-high heat and sear chorizo cut-side down 3 minutes until golden and rendered, then flip and cook 2 more minutes until cooked through.
4
Saute bell pepper, onion, garlic, and smoked paprika over medium heat for 4–5 minutes until onion turns translucent and peppers soften.
5
Rest chorizo on a cutting board 5 minutes so juices settle before slicing on diagonal.
6
Lay cheese wrap flat, top with sauteed vegetables, sliced chorizo, and remaining manchego, then fold wrap over filling.
7
Plate
Squeeze lemon juice over top, scatter parsley, and serve folded wrap alongside arugula.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g fresh Spanish-style chorizo pork sausage
- 3 oz86g manchego cheese
- 22 large eggs, beaten
- 11 red bell pepper
- 11 small onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh parsley
- salt and black pepper to taste
- a small handful of arugula, to serve alongside
