Bangers and Mash

Bangers and Mash

Serves 6
Here’s to a classic British dish with a twist, made with peas and edamame mashed into creamy potatoes and topped with browned pork sausages.
  • 2 Yukon Gold potatoes (about 1 pound), peeled and cut into (1 1/2-inch) chunks
  • Canola spray oil
  • 4 fresh pork sausages (about 1 1/2 pounds)
  • 2 cups frozen peas
  • 1 cup frozen shelled edamame
  • 1/2 cup reduced-fat (2%) milk
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Put potatoes in a medium pot, cover by 1 inch with water and bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Meanwhile, heat a large skillet over medium heat, spray with oil, add sausages and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer to a paper-towel-lined plate to let drain briefly.  

When potatoes are tender, add peas and edamame to the simmering water; cook 2 minutes more. Drain and return to the pot. Off of the heat, add milk, butter, mustard, salt and pepper, and mash with a potato masher until well combined. (For a smoother texture, purée in a food processor.) 

Cut sausages in half and serve over warm mash.
Nutritional Info: 
Per Serving: 460 calories (270 from fat), 30g total fat, 11g saturated fat, 85mg cholesterol, 850mg sodium, 22g carbohydrates, (4 g dietary fiber, 4g sugar), 24g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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