* 8-12 Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
* 1 medium Cauliflower
* 2 Cloves of garlic (crushed)
* 1 handful of fresh Chives (Diced)
* 1 organic Beef stock cube
* Balsamic vinegar
* Olive oil

===Method===
* In a pan, Fry your Sausages on a medium heat, turning regularly for around 20-25 minutes until cooked thoroughly.
* Meanwhile, take your Diced Cauliflower and Boil in a pan for 15-20 minutes until soft.
* In a pan, Fry the Garlic in a splash of Olive oil then set aside.
* Drain the Cauliflower of the water, save the water in a medium pan (to use for the Gravy.)
* Add the Olive oil and Garlic to the Cauliflower pan and Mash together, until smooth. Season with Salt and Pepper, and add the chopped Chives, leaving a small amount to garnish.
* Cover and set aside the Mash pan.
* In a separate pan, take your organic Beef stock cube, add 250 ml of the Cauliflower water, stir and then reduce, until the Stock thickens. Add a splash of Balsamic vinegar. Reduce further until a thick Gravy.
* Pour the Gravy into the base of a serving plate.
* Now add the Garlic and Chive Mash.
* Assemble Sausages on top and garnish with fresh Chives.
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