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Preheat the oven to 160C.
Bring a pot of water to the boil and add the potatoes.
Cook the potatoes until fork tender.
Heat a pan over medium-high heat and coat it with olive oil.
Add the sausages to the pan and poke holes in the casing.
Crush garlic and add it to the pan along with rosemary sprigs.
Brown the sausages and add four knobs of butter.
Transfer the pan to the oven to cook.
In a separate pan, heat olive oil and add onions.
Cook onions for a minute, then sprinkle with sugar and salt.
Melt four knobs of butter in the pan, add balsamic and Worcestershire sauce.
Reduce the mixture, then add stock and bring to a boil.
Drain the cooked potatoes and mash them, adding olive oil, smoked salt, mustard, and chives.
Add a knob of butter to the onion mixture and stir.
Remove sausages from the oven and place them on top of the mash.
Pour over the onion gravy to finish.