Dr. Katania’s Gut Healthy Mulay’s Sausage and Squash

Dr. Katania’s Gut Healthy Mulay's Sausage and Squash
  • 1 lb Mulay’s Chorizo or Mild Italian
  • 2 medium variety winter squashes sliced 1/2 inch thick (Delicata, spaghetti, acorn, buttercup, kobacha) - Low FODMAP’s, SCD-Compliant
  • 1 cup Arborio rice
  • 2 cups white wine
  • 1 TBS. Organic Better than Bouillon chicken base
  • 4 cups water
  • 2 TBS. mayo
  • 1/2 tsp. sweet smoked Spanish paprika
  • Juice of 1/4 lime
  • Salt to taste
  • Mâche Rosettes (salad greens)

1. Cook sausage in frying pan over medium heat
2. Remove from pan and set aside
3. Cook squash til browned and well-done, in frying pan over medium heat in fat left
over from sausage (may need to add some olive oil as Mulay’s is very lean)
4. Remove squash from pan, set aside
5. Pour white wine in frying pan, still over medium heat, and allow to steam off and
reduced until liquid is almost gone (allow some liquid to remain.)
6. Add rice to frying pan and stir to coat with remaining white wine liquid
7. In measuring cup, combine chicken bouillon with 4 cups water and heat on high in
micro until hot (2-3 mins)
8. Add this hot liquid to rice in pan and continue to cook over medium heat til rice is
tender (approx. 20 mins). Additional hot water may be added until rice is cooked.
9. Serve rice with sausage and winter squash over the top. Garnish with salad greens
and aioli.
10.If desired, sprinkle Mâche greens with olive oil and balsamic vinegar.
Aioli Sauce instructions:
1. In small bowl, combine mayo, paprika, lime juice and a pinch of salt

Note: For Gastro-Intestinal issues, use a mild sausage for this recipe. However, if you
are gut healthy, we loved this recipe with Mulay’s Chorizo.

Serves: 4
Cook Time: 1.5 hours
Recipe By: Dr. Katania Taylor