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1
For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes.
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2
Transfer the seeds to a spice grinder and grind to a powder.
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3
Put the pork chunks through a sausage grinder into a bowl.
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4
Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together.
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5
Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
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6
Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces.
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7
Wrap each patty in caul fat.
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8
Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer.
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9
Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side.
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10
Transfer to a baking sheet and repeat with the remaining patties.
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11
For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat.
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12
Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor.
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13
Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft.
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14
Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth.
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15
Transfer to a bowl.
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16
For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt.
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17
Bring to a boil and cook until tender, about 25 minutes.
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18
For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat.
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19
Add the shallots and cook until soft.
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20
Add the flour and cook for 1 minute.
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21
Whisk in the beer and cook until completely reduced.
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22
Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes.
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23
Remove from the heat, whisk in the honey and mustard and season with salt and pepper.
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24
Keep warm.
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25
Preheat the broiler.
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26
To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute.
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27
Run the potatoes through a food mill set over a large bowl.
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28
Add the warm cream and butter and mix until smooth.
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29
Fold in the mascarpone and season with salt and pepper.
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30
Add some of the kale pesto and marble in until swirled.
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31
To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly.
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32
Serve the bangers with the mash and beer-mustard gravy.
