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Posh Bangers & Mash with Herby Peas

DSC_0017 (1)Bangers… does that make sense to anyone other than the British? Sausages earned the named bangers during World War 1 when the meat content in them was reduced due to rationing and shortages. More water was added which made them explode when cooked, hence bangers.

I was never a fan of sausages as a child but loved to make what we called ‘a bean fort’. A dollop of mash was put onto the plate and you made a well in the centre. Half a sausage stood tall in four corners as turrets to a fort and you poured your beans or peas in the centre. The highlight was to break the mash wall and watch all the beans soldiers run out. I obviously always likes to play around with food even then :o)

I began to really like sausages when living in Germany, where only meat and spices are put into the sausages, no wheat or other fillers are used. In New Zealand there is finally a trend by some butchers to make sausages in the same method, relying on their meat and spices to shine in their glory without packing them with cheap fillers. Amanda, my  stall holder neighbour at Hobsonville Point Farmers Market, who is the owner of Farm Gate Produce  makes these beautiful free range piggie sausages I used in this recipe. They also have a mixed beef and pork spiced sausage which is perfect not only for good old Bangers and Mash but makes a great pasta dish by using the sausage instead of meatballs. Don’t get me started on how amazing their aged eye fillet is either otherwise I’ll never finish this post. Anyway, if you do get a chance to try them, you really should and you can buy one of my sweet treats from the market too to finish your meal off.

A note when making the three elements to this dish, make the beans and peas first and put aside, they can be warmed through just before you are ready to serve. That will save you the juggling of pots and pans on the stove top.

Congratulations also to the winners of the Haute Cuisine double passes….. Genie and Sue, have fun at the movies!

Bangers – Sausages – 4 people

8 quality free range, wheat free sausages

Cook as required. If using wheat free sausage do not over cook them, treat them like you would a good steak.

Ingredients – Mash

1 Tbsp butter

1 clove garlic, finely chopped

1 x 400g tin butter beans, drained

1 x400g tin cannellini beans, drained

1 cup veg stock

Method – Mash

In a medium pan over a low heat put the garlic and butter. Cook for 1 minute.

Add both beans to the pan with the stock and warm through.

Once hot blitz with a wiz stick till you have a smooth puree.

I don’t salt them as tinned beans tend to have enough but go with your own preference.

Ingredients – Herby Peas

3 cups baby peas – frozen

1 cup podded broad beans (optional)

1/4 cup of veg stock

1 handful parsley

1 handful of basil or mint

1/4 tsp salt

Method – Herby Peas

Warm the frozen peas and podded broad beans with the stock in a medium sized pan over a low heat. Don’t boil them, they really don’t need to be cooked and too much heat will turn them brown.

Add the herbs and salt and with a wiz stick blitz a quarter of the peas, keeping the stick in one place so all the peas don’t mush. The quarter blitzed peas will create a sauce.

Assemble on the plates or serve on family style platters or if you have kids maybe they would like to try making a bean fort!

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26 Comments Post a comment
  1. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    At 2:30 AM this hits the spot. Thank you Pease Pudding.

    May 3, 2013
  2. Oh lovely Allison. I do know what a banger is though I am not English :) I love the bean mash idea, will go lovely with the peas.

    May 3, 2013
  3. That looks delicious Ali.

    May 3, 2013
  4. I love bangers and mash! This dish looks so droolworthy, especially with the addition of peas.

    Cheers,

    Rosa

    May 3, 2013
  5. This is a great classic dish but it does all depend on the sausages. It is great that butchers these days are turning out such genuine and healthy ones.

    May 3, 2013
  6. I’m kiwi through and through and definitely heard the term bangers and mash. I will try this recipe as my husband will absolutely love it. I’ve also just come back from watching Haute Cuisine. Thoroughly enjoyed it.

    May 3, 2013
    • peasepudding #

      It is a great movie, have you seen Romantics Anonymous? That’s a great French foodie movie too

      May 6, 2013
  7. We always called them bangers when I was growing up. Never knew about “bean forts” though – I can totally visualise you doing that :-) Love the sound of your bean mash here, and can’t wait to try this with some good sausages from our local French butcher. I’m looking forward to the movie xo

    May 3, 2013
    • peasepudding #

      Oooh yes a nice Toulouse sausage would be good Sue.

      May 6, 2013
  8. ben #

    bangers makes sense now, thanks and when can i get banging sausages?

    May 3, 2013
    • peasepudding #

      Could be some quirky Pop Dining theme in the making there ;0)

      May 4, 2013
  9. I don’t think I had any decent sausages until I was nearly grown up – the British needed to grow out of a rationing mentality and rediscover food! All of yours meal looks very good :-)

    May 3, 2013
    • peasepudding #

      I think that we it for me, the sausages were always rubbish so I didn’t eat them…food snob at a young age ;0)

      May 4, 2013
  10. Always wondered why they were called bangers. Fortunately they don’t “bang” anymore! Lovely post. :)

    May 3, 2013
  11. Looks delicious! I just love the vibrant color of your herby peas!

    May 4, 2013
  12. Real “comfort food” dating back to childhood… I really loved your description of your “bean fort”… (and very much your pewter on the foto).

    May 4, 2013
  13. Perfect comfort food for this wet & windy Sunday :)

    May 4, 2013
  14. Oh yes, I am liking this on these darker chillier nights.

    May 5, 2013
  15. That indeed looks posh!

    May 6, 2013
  16. Not only does this look delicious, this is a beautiful photograph! Lovely!

    May 7, 2013
  17. i’m not fan of susages but the other components look delicious. i’ve never made a bean mash but you’re tempting me!

    May 9, 2013
  18. I had no idea that bangers were called bangers because of all the popping. NZ sausages were renouned for the banging when i was a kid.. I am glad to hear that they are improving, you know that saying about sausages and laws! I will be making little piggie sausages in the not too distant future too! YUM.. c

    May 11, 2013
  19. Yum, that looks sensational! I love bangers and mash. :)

    May 14, 2013
  20. I have nominated you for the Versatile Blogger Award! Details are on my latest post.

    May 15, 2013
  21. proplaundry #

    This is amazing, you make me want to go to the kitchen and cook immediately!

    May 19, 2013
  22. Reblogueó esto en anabellavasconi.

    May 20, 2013

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