Take the knife & chopping board and cut the sausages in a quarter-inch thickness in a round shape.

Then use the same knife to cut the broccoli into its florets and put them in the corner.

Take a skillet put the skillet on moderate heat and add one tbsp. of olive oil in the skillet.

We can transfer the slices of sausages in the skillet.

Saute these sausages till they gets cooked for 5 to 7 minutes or till they gets brown and cooked enough.

Then put these sausages on the shelf.

Add the one tbsp. olive oil in the skillet.

Then add the shrimp in the same skillet.

Toss the shrimp and cook it for 2 to 3 minutes or till it gets pink and cooked enough.

Then place the shrimp in the plate.

Then add the one more tbsp. of olive oil in the skillet and add the broccoli florets in the skillet.

Saute the florets for 4 to 5 minutes or till they get bright green and crispy & tender.

Meanwhile, we can take a small bowl and add apple cider vinegar, tamari, Dijon mustard, and Erythritol.

Combine all the components with the whisk.

When the broccoli gets cooked enough then we transfer the cooked shrimp and sausages in the skillet.

Transfer the sauce in the skillet over them.

Take the spatula and combine everything to avoid breaking or smashing.

We can cook everything for an additional two minutes then taste and season with salt, pepper, and red chili flakes.

Garnish this dish with parsley and serve.