For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat a water bath to 140°F (60°C).
Place the sausage links in the sous vide bags in a single layer then seal. Place the sous vide bags in the water bath and cook for 2 to 3 hours, until pasteurized.
Preheat the oven to 400°F (200°C).
Lay aluminum foil on the bottom of a sheet pan with raised edges.
Mix the honey and sriracha together in a small bowl then season with salt and pepper.
Cut off the greens from the cauliflower and discard. Cut the cauliflower in half. Lightly brush some olive oil on the bottom of the cauliflower and place it on the sheet pan. Brush the visible sides with some of the honey-sriracha glaze. Place in the oven and cook for 30 to 60 minutes, until tender, brushing more honey-sriracha glaze on every 10 to 15 minutes.
Once tender, remove from the heat.
Add all the ingredients to a bowl and mix until thoroughly combined. Season with salt and pepper.
Remove the cooked sausage from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Quickly sear them for 30 to 60 seconds per side, until just browned, then remove from the heat.
Serve up the dish by spooning some coleslaw onto a plate then placing the sausages and cauliflower on top. Sprinkle with the basil leaves then serve.