Mixed Grill

• 4 tablespoons canola oil
• 2 pounds Cajun or Creole-style sausage, such as andouille, thickly sliced, and/or Tasso ham, cut into chunks

1. Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat.
2. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes.
3. Repeat with remaining oil and sausages.
4. Transfer to a platter.

canola oil, cajun

Taken from www.foodnetwork.com/recipes/bobby-flay/mixed-grill.html (may not work)