Keto Bangers and Mash with Onion Gravy

Ingredients

• 4 large Pork Sausages
• 1 large head Cauliflower
• 2 medium Onion
• 1 cup Beef Broth
• 4 tablespoons Butter
• 1/4 cup Heavy Cream
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Xanthan Gum
• 1/2 tablespoon Arrowroot Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 large head Cauliflower into florets. In a large pot, bring enough water to a rolling boil over high heat (100°C / 100°C) to cover the cauliflower. Add the cauliflower florets and boil for 8-12 minutes, or steam for 5-8 minutes, until they are fork-tender. Drain the cauliflower thoroughly. Return the drained cauliflower to the pot and mash it with the 4 tablespoons Butter, 1/4 cup Heavy Cream, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper until smooth.
2. 2Heat a 25.4 cm or 30.48 cm skillet over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the 4 large Pork Sausages to the hot skillet. Cook the sausages, turning them occasionally, for 12-15 minutes, until they are browned on all sides and an internal temperature of 71°C is reached. Transfer the cooked sausages to a plate and set aside.
3. 3Thinly slice the 2 medium Onions. In the same skillet used for the sausages (do not clean it), add the 1 tablespoon Olive Oil. Add the sliced onions to the skillet and sauté over medium-low heat (approximately 135-148.9°C / 135-150°C) for 15-20 minutes, stirring frequently, until they are deeply golden brown and very soft, indicating caramelization.
4. 4Pour the 1 cup Beef Broth into the skillet with the caramelized onions. Bring the mixture to a gentle simmer over medium-low heat (approximately 135-148.9°C / 135-150°C) and cook for 10 minutes, stirring occasionally to scrape any browned bits from the bottom of the pan. To thicken the gravy, in a small bowl, whisk together the 1/4 teaspoon Xanthan Gum and 1/2 tablespoon Arrowroot Starch with 2 tablespoons of the simmering broth until a smooth slurry forms, then stir this slurry back into the skillet. Continue to simmer for 1-2 minutes until the gravy has visibly thickened.
5. 5Divide the warm cauliflower mash evenly among 4 plates. Place one cooked pork sausage on top of the mash on each plate. Spoon the warm onion gravy generously over the sausages and mash.

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