Place the potatoes in a saucepan of water. Bring it up to the boil and cook for 10 Minutes. Add the cauliflower into the same pot and cook for 5 Minutes until fork-tender. Drain. Place in a food processor together with the coconut cream and mustard. Purée until smooth. Season to taste. Add more coconut cream if you prefer.
For the Gravy:
Heat the oil in a saucepan over medium heat. Add the onions and sauté for 15 Minutes. Stir in the garlic and fry for 2 Minutes. Stir in the flour and whisk in the stock, sugar and balsamic. Simmer for 10- 12 Minutes until thickened. Season to taste.
For the Sausages:
Heat a frying pan until hot. Add a splash of olive oil and fry the Sausages for 8- 10 Minutes. Add the sage and garlic and fry for 2 Minutes.
Serve the purée topped with the Sausages and onion gravy. Add a sprinkling of pine nuts.
TIP: If you prefer a chunkier “mash” then do not purée it. Simply mash as usual for a chunkier texture.