Bangers and Mash with Sauerkraut

- 2 tbsp Avocado oil
- 1.5 lbs pork, turkey, or chicken Bratwurst sausages
- 1 medium thinly sliced Yellow onion
- 2 thinly sliced Garlic cloves
- 0.5 tsp Dried thyme
- 1 cup / 8 fl oz Water or chicken broth
- 1 lb peeled and diced Potatoes
- 0.5 head cut into pieces Cauliflower
- 4 tbsp Unsalted grass-fed butter
- 1 tbsp All-purpose or gluten-free flour
- 1 cup / 8 fl oz Sauerkraut

1. Preheat the oven to 190°C (375°F).
2. Heat 1 tbsp Avocado oil in a 10-inch ovenproof skillet over medium-high heat.
3. Sear 680g / 1.5 lbs Bratwurst sausages for about 2 minutes per side, until browned. Remove to a plate.
4. Add 1 tbsp Avocado oil, 1 medium thinly sliced Yellow onion, 2 thinly sliced Garlic cloves, 0.5 tsp Dried thyme, and a pinch of salt and black pepper. Cook for 5 minutes until the onion is softened.
5. Add 60ml / 2 fl oz Water or chicken broth and scrape up browned bits. Cook off liquid and nestle in sausages.
6. Transfer pan to the oven and roast for 20 minutes.
7. Meanwhile, boil 454g / 1 lb peeled and diced Potatoes and 250g / 0.5 head cut Cauliflower in salted water. Simmer for 10 minutes. Drain and mash. Stir in 3 tbsp Butter, salt, and pepper.
8. Remove sausages from the oven. Add 1 tbsp Butter to the pan, melt, and add 1 tbsp Flour. Cook for 1 minute. Pour in 180ml / 6 fl oz Water or chicken broth and cook for 2-3 minutes until thickened.
9. Divide mash between plates, top with sausage and gravy. Serve with 240ml / 8 fl oz Sauerkraut.