Grass fed, gluten free sausage medleys are my go to when I need to prepare a quick, healthy, satiating meal. You can alter the vegetables to your liking. My only suggestion would be to keep the chopped onion in your mix because it gives the dish a lovely, naturally caramalised sweetness.
5 chopped grass fed, gluten free sausages (beef, lamb, chicken or pork. I use Nonna's or Cleavers)
1/2 head of white cabbage, sliced finely
1 small brown onion, chopped roughly
1/2 eggplant, sliced to medium thickness
1/2 head of cauliflower, chopped roughly
1 carrot, coursely chopped
1 tbsp coconut oil (ghee or grass fed butter)
1 tsp Himalayan Salt
2 tsp ground black pepper
1 tbsp fresh or dried rosemary
1 clove garlic (or 1 tsp garlic powder)
1 tsp onion powder (optional)
1/4 cup bone broth (optional)
Heat coconut oil in large frying pan.
Add chopped sausage, onion, cabbage and eggplant.
Combine well then cover and leave to cook on medium heat for 4-5 minutes.
When onion and eggplant is soft, add remaining ingredients and cook a further 5-8 minutes covered.
Dish up and enjoy 🙂