Heat a large non stick pan with a splash of olive oil, or better yet, with a big spoonful of bacon fat.

Wash your potatoes and dice them, a quick way to do this is to use a french fry cutter for the first pass then lay the fries on their side and cut with a knife. As you cut up each potato, toss the dice into the hot pan.

When all the potatoes are in the pan, season with lemon pepper. Cook the potatoes until nicely browned and tender, turn them every 5-10 minutes. When browned and tender, remove from heat, cover, and set aside.

Once the potatoes are started, heat a small sauce pan (big enough to hold the sausage links), add the links and then add water to cover the links by 1-2 inches. Place on medium heat and bring to a simmer. Simmer the links for about 15 minutes to 20 minutes. Take one link out and cut in half to ensure cooked through, a little pink is ok as they will go in the gravy shortly.

When the sausage is cooked, remove to a cutting board and slice in to just a bit over 1/4 inch thick. If any sausage burst while cooking, no problem, just chop those up.

Using the pan the sausage was in, pour out the water and give it a quick wipe with a paper towel. Prepare the gravy per the packet instructions. I use Lobo brand chicken gravy, excellent taste and inexpensive.

When the gravy is hot, add the sausage slices and stir in. Let the gravy simmer a few minutes to heat the sausage through. Remove from heat and cover and set aside.

Steam veggies of your choice, I used 1 large carrot and two small heads of cauliflower, chopped. Steam until tender. I use my little rice cooker with steamer basket for this.

Add a good serving of potatoes to a plate, ladle on some sausage gravy, add your sides, done. Enjoy.