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.

Ingredients

5 chopped grass-fed, gluten-free sausages (beef, lamb, chicken, or pork)
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, coarsely chopped
1 tbsp olive oil (or 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)

For extra prebiotic fibre love, add well-rinsed and prepared legumes such as cannellini beans, lentils, borlotti, or black beans

Method

Heat chosen oil or fat in a large frying pan.

Add chopped sausage, onion, cabbage, and eggplant.

If adding legumes, toss in when vegetables are added.

Combine well then cover and leave to cook on medium heat for 4-5 minutes.
When onion and eggplant are soft, add remaining ingredients and cook a further 5-8 minutes covered.
Dish up and enjoy 🙂

Serves 4-6