Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy. Remove from the skillet, drain on a paper towel-lined plate and reserve.
Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice. Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.