I buy low carb sausages - the Coop ones seem to be the best if they are fresh. Try cauliflower mash - you might well need to squash it a bit to press out the water before mashing it with cream. Swede and celeriac as also low carb options, but if you like a stir fry then sausages can be cooked with mushrooms, sweet pepper, courgette slices, etc, or you can get stir fry mixes frozen - I go to Lidl for mine. There are three variations, two are lower than the third, and they are easy to cook and tasty. They are labelled in foreign terms but they seem quite ordinary ingredients to me.
People have reacted well to my suggestion of cauliflower cheese - steam some cauliflower, place it in a warm dish, cover with cream cheese, sprinkle on anything herby or spicy you might fancy, cover with grated hard cheese, I like Red Leicester, maybe top with a blue cheese if you like it, then place in the warm oven and wait for it to become melty and just tinged with gold - then wait for it to cool down a bit before eating.
When I roast a chicken or a joint I cut slices of swede and put it in the tray then roast the bird on a rack over the top of it. The taste and texture of the swede is much improved as it slowly submerges in the drippings. Works with other meat too.
Low carb cooking is not complicated, in fact I think it is simpler than a lot of modern stuff.