This is a versatile recipe in terms of seasonings, cast iron pan, and method.  I was not sure how this would turn out, but am happy to say it was yummy.

Here we used the cast iron Kadhai, but a good cast iron skillet is fine to use too.  In terms of vegetables you can use what you have on hand.  Here we used potatoes, shallot, carrots, broccoli, green pepper.

With the seasonings, again you can use what suits your taste.  We used my all purpose season blend, salt and pepper - and a new spice to us:  Mace.  Mace is an old fashioned spice quite like nutmeg, I believe it is the outer shell/casing of nutmeg?  It was used in the early 16th 17th centuries throughout Europe, particularly in Britain.  It is wonderful on vegetables, and particularly potato dishes, and of course a great spice in desserts. It really added a wonderful depth of flavour to the dish.

In terms of the sausage we used Gluten Free English Banger sausages, but again, use what suits your taste.

2 Tblsp. Avocado Oil

2 cups cut up potatoes - we used baby gems cut small

1 1/2 cups fresh chopped vegetables - shallot, broccoli, carrots, green pepper - cut small

5 Gluten Free English Banger sausages

liberal sprinkling of your favourite season blend, salt and pepper to taste, 1/2 tsp. Mace

1/8th cup of water

Add your potatoes to a bowl and add the seasonings, salt and pepper and a good drizzle of Avocado oil.  Toss to coat well.

Heat up the Kadhai or cast iron pan with the Avocado oil on medium heat until nicely heated.  Add in your sausages and cook till nicely browned - about 15 minutes, then place in a 300 degree oven to keep warm while the rest of the meal is cooked.

Add your potatoes to the heated pan, and meanwhile add your vegetables to the same bowl the potatoes were in and toss to coat.

After 3-4 minutes, stir, toss the potatoes then add in your vegetables.

Put a lid on the pan.  From here on you will toss/stir the potatoes and vegetables about every 4 minutes returning the lid to the pan for a good 15 minutes.  Near the 15 min. mark add 1/8th cup of water to the pan and cook the vegetable another 5 minutes until tender. Plate the sausages with the potatoes and vegetables surrounding the sausages, serve while hot.