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Bangers and Mash with Not So Mushy Peas


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2 pounds Lepp’s British Banger Sausages

2 pounds Yukon Gold potatoes, peeled and diced

4 tablespoons (1/2 stick) unsalted butter

4 ounces creme fraiche

1/2 cup whole milk

2 teaspoons Dijon mustard

2 teaspoons whole-grain or coarse mustard

1 teaspoon dry mustard

1 teaspoon freshly ground black pepper

Fresh parsley, for garnish

3 cups frozen peas

1 small bunch mint leaves, finely chopped

2 green onions, thinly sliced

1 Tbsp butter

2 Tbsp olive oil


Cut potatoes into quarters, place in a large sauce pan and cover with salted water. Bring the water to a boil, reduce heat and simmer for 20-25 minutes until the potatoes are very tender.

While the potatoes are simmering begin to cook the sausages. Our preferred method is our Island Grillstone on the BBQ. It works like a cast iron pan, nicely browning the outside without any flare-ups. Cook the sausages until they are cooked through, 165 degrees on an instant meat thermometer. Remember, it’s ground meat so NO PINK!

Another easy method is to pan fry/saute them for about 6 minutes on each side until satisfactorily browned, then add a bit of water to the pan and cover for another 6 minutes. This creates the perfect amount of liquid without burning the sausages, and also has the unintended benefit of making sure cleaning the pan is easy.

Once the potatoes are cooked until fork tender, drain them in a colander and return them to the sauce pan. Add the mustard, butter, crème fraiche, and milk. Mash until smooth, adding salt and pepper to taste.

For the peas, add the butter and olive oil in a frying pan over medium heat until hot and butter is melted. Add onions and mint, and sauté until onions are softened. Add the peas and continue to sauté until tender and bright green (about 4-5 minutes or so). If your preference is for the authentic British food, then you can continue to gently cook the peas until very soft and use a potato masher to create your very own “proper” British mushy peas. Simply mash until there’s still some large chunks of peas visible and you’re satisfied with the consistency.

To serve, turn a generous portion of mash onto your favorite plate and cut sausage on a diagonal and place them on top of the mash. Garnish with some fresh chopped parsley and a scoop of Not So Mushy Peas on the side and you now have our permission to feel the comfort in your belly.

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