Bangers and Cauliflower Mash

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

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.

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.

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.

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.

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

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.