Italian Bangers & Mash

INGREDIENTS (serves 2-3 people)

Calabrian Sausages
Bunch of Rosemary
4-6 cloves of Garlic
Butter
Half a pint of full fat Milk
Kilo of Maris Piper Potatoes
3 Tbsp Mascarpone
130g Pancetta
80g Parmesan
3-4 Lrg red Onions
1 Tbsp Honey
Balsamic Vinegar

INSTRUCTIONS

Peel the Maris piper Potatoes and chop into 2 inch sized cubes.
Pop the Potatoes into a sauce pan of Water.
Bring the Potatoes to the boil and reduce the heat to a simmer.
While the Potatoes boil chop up your red Onions into thin strips.
Pop a frying pan on a medium heat and add a splash of olive oil.
Chuck in the diced Onions.
Season the Onions and fry until soft.
Once the Onions are soft add a tbsp of Honey.
Give the Onions and Honey a stir and caramelise.
Check the Potatoes, and when soft drain the water.
Chuck the drained Potatoes back in the sauce pan and leave for 5 mins to evaporate the water.
Deglaze the Onions with a good splash of Balsamic Vinegar and reduce to a syrup.
Set aside the Onions to re heat when you need them.
Stick another frying pan on a medium heat and chuck in the Pancetta along with a small splash of olive oil.
Season the Pancetta and fry until crispy. 
Remove a tbsp of the crispy Pancetta to garnish and throw the rest along with the fat in with the Potatoes.
Clean out the frying pan and pop on a medium heat, add a splash of olive and chuck in the Calabrian Sausages.
Keeping turning the Sausages as they brown.
At this point mash the Potatoes and add a tbsp of Butter and some Milk.
Stir through the Milk and Butter as you work the Potatoes until smooth.
Once smooth, add 2 tbsp of Mascarpone to the Mash along with a generous grating of Parmesan.
Season the Mash to taste and continue to stir while the Sausages cook.
Once the Sausages have some colour take 4-5 cloves of Garlic, leave on the skins and give them a whack with the back of a knife.
Season the Sausages and chuck in the Garlic along with a generous knob of Butter and a small handful of Rosemary.
Keep turning the Sausages for another 3-5 minutes as you stir the Mash and after the Sausage has been cooking 12 minutes your ready to serve.
Pop the Sausages on a plate, add a big heap of the mash.
Quickly re heat the Onions and add a nice spoonful on the Sausages along with a sprig of the rosemary.
Finely dice the Chives and scatter over the Mash along with a sprinkle of the crispy Pancetta.

Enjoy