Heat a large skillet over medium heat.

Sear sausages on each side until browned.

Add enough water to cover sausage ¾ of the way, and continue cooking until cooked through and water has cooked off.

Remove sausages to plate.

Add oil, onions, and mushrooms to same pan, scraping up bits from sausages.

Cook until onions are translucent and somewhat caramelized.

Add in flour and stir, cooking for 3–4 minutes.

Add in stock and balsamic vinegar.

Add sausages back to onion/mushroom mixture.

Serve over Mashed Cauliflower.