Posh Bangers & Mash with Herby Peas
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!