Mushy Pea Bangers and Mash

Just to show how difficult it is to make Bangers and Mash then here is another way that I use on occasion with a Mushy Pea Bangers and Mash.
This one is a combination of frying and the pressure cooker. It also adds more into the gravy for the bangers with onions and mushrooms.
Mushy peas are something that lacks appeal with some people. I can never understand why because they are delicious. Any other vegetable could be used instead of them though.
Try this version out to see if you prefer it to the Easy Bangers and Mash from the previous recipe.

Serves 4


For the Mash

  • 900g/2lb Potatoes
  • Sea Salt
  • Pepper
  • 50ml Milk or 2 Tbsp Butter or a combination

For the Bangers

  • 450g/1lb Sausages (a pack of 8)
  • 1 Medium Brown Onion
  • 2 Tbsp Sunflower or vegetable oil
  • (Optional) 50g/2oz White Mushrooms

For the Mushy Peas

  • 2 cans Processed Marrowfat Peas
  • 1 jar Mint Sauce

For the Gravy

  • Gravy Granules


  1. Wash and peel the potatoes. Cut into pieces that are approximately 2.5cm/1inch across. Rinse in a colander then place in a pan and cover with water. Set aside.
  2. Peel and coarsely slice the onions. Slice the mushrooms if using. They add some extra flavour if you do but they can be left out.
  3. Separate the sausages then use a fork to puncture along the length of the skin to pierce them. No need to pierce if using frozen sausages.
  4. Drain and rinse the potatoes then cover with fresh water. Add 1 tsp of salt. Cover and place over a high heat on the hob to bring to the boil. Watch out for them reaching heat then reduce the hob temperature to a fast simmer. Continue to cook for 15-20 minutes.
  5. Meanwhile, heat the oil in a pressure cooker pot. Leave the lid off at this stage because we don’t need the pressure yet. Once it feels warm then add in the onions plus the mushrooms if using. Stir well with a wooden spoon or spatula so that they get well coated with the oil. Fry for 2-3 minutes, stirring constantly.
  6. Add the sausages into the pan and mix well. They will bring extra fat so no need to worry about coating them.. Keep moving everything around so that the onions and mushrooms soften nicely and the sausages turn a light brown.
  7. Make up 250ml/10 fl oz of gravy mix according to the instructions. There are numerous ones on the market so it is impossible to give precise details. Follow the instructions for the brand that you are using.
  8. Add the gravy into the pressure cooker with the sausages, onions and mushrooms. Add a little extra salt and pepper if the flavour requires it. Then seal the PC and set on the hob over a high heat.
  9. Meanwhile, get the peas cooking. Empty both cans into a pan then place over a moderate heat. Allow to slowly come to the boil and then reduce the heat to a simmer. The idea is to remove the water and turn the peas into mushy peas. They can be bought as cans but I find that this way produces a better result.
  10. PC should be up to pressure by now. Turn the hob down so that the sausage mixture can cook away for 5-10 minutes.
  11. Prepare the mashed potato. Drain using a colander then return to the pan. Use a large fork or a Potato Masher to break the potato pieces down to a smoothish paste. Using a fork will lead to a fairly lumpy mashed potato but that may suit your taste.
  12. Add milk or butter to achieve the desired consistency of mash. Personally, I prefer to just use milk. Others prefer to just use butter while yet others like to combine the two. Try the variations and see which best fits on your table. I sometimes add a little more salt at this point too depending on the taste of the potato. I like black pepper in there too so I add it here.
  13. Turn the heat off for the PC and remove the peas from the heat.
  14. Reduce the pressure for the PC according to the instructions for your model. Most modern ones have a safety lock that prevents the lid from being opened until the pressure is down to a safe level.
  15. Take 4 serving plates then spoon a generous serving of mashed potato onto each. Add a serving of the now mushy peas.
  16. Open the PC and spoon 2 Sausages plus Onions and Mushrooms onto each plate
  17. Add a ½ tsp of mint sauce on to the mushy peas. Then spoon the gravy from the pressure cooker pot onto each to complete the dish.
  18. Sprinkle on a little salt and pepper then eat and enjoy.

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