Can I use regular pork sausages instead of Italian sausages?

Yes, but Italian sausages add herbal notes that complement the mustard sauce. Regular pork sausages will work; adjust seasoning to taste.

How do I know when the sausages are cooked through?

They should reach an internal temperature of 160°F (71°C), or show no pink when cut at the thickest point.

Can I make the cauliflower mash ahead of time?

Yes, prepare it up to 1 day ahead and refrigerate. Reheat gently in a saucepan with a splash of broth before serving.

What if I don't have grainy mustard?

Use an extra tablespoon of Dijon mustard, though you'll lose the texture and slight sweetness of whole grain mustard.

Can I substitute asparagus?

Green beans, broccolini, or roasted Brussels sprouts work well as alternatives with similar cooking times.

Bangers and Cauliflower Mash with Mustard Sauce

Name: Bangers and Cauliflower Mash with Mustard Sauce
Prep time: 10 min
Cook time: 2 h 55 min
Total time: 3 h 5 min
Yield: 3 servings
Cuisine: British
Ingredients: 4 Italian sausages; 10 oz asparagus; 12 oz cauliflower florets; 2 tbsp butter; ¼ cup chicken broth; 2 tbsp grainy mustard; 1 tbsp Dijon mustard; 1 tsp maple syrup

1

Vacuum seal Italian sausages and place in a Suvie pan. Cover sausages completely with water and place pan in the bottom zone of Suvie.

2

Pour 1/3 cup water into a second Suvie pan. Place roasting rack into the pan (handle side down). Place asparagus on the rack and load pan into the top zone of Suvie. Enter cook settings, and cook now or schedule. Bottom Zone: Sous Vide at 160°F for 1 hour. Top Zone: Steam for 12 minutes.

3

Place 1/2 cup water in the Suvie rice pot (black handles). Nestle the Suvie starch strainer in the rice pot and place cauliflower florets inside. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now. Steam, 15 minutes.

4

After the cook, remove sausages from pan and wipe pan dry. Remove sausages from packaging and return to pan along with juices. In a medium bowl, mix mustards, honey, and chicken broth together and stir into pan with sausages. Return pan to Suvie.

5

Drizzle oil over asparagus and season with salt and pepper. Return pan to Suvie. Broil sausages and asparagus for 10-15 minutes or until browned.

6

During broil, pulse steamed cauliflower and butter in a food processor until smooth, about 6-8 pulses. Season with salt and pepper to taste.

7

After the broil, remove sausages and asparagus from Suvie. Divide cauliflower mash and asparagus between three plates and top with sausages. Garnish with extra pan sauce.