Vegetarian Bangers and Mash

Bangers and mash are the ultimate comfort food, especially on a snowy weekend! This version of bangers and mash is meat free and equally filling. This meal features Field Roast's vegan grain sausages. I chose the italian sausages which are made from eggplant, fennel, red wine, garlic, and sweet peppers, etc. I am obsessed with these sausages and they go well in pasta's, sandwiches, etc.

Typically bangers and mash are accompanied with beans but I opted to go for something more fresh and light, and added peas instead. The ingredients for this mean are almost too basic and you don't vast cooking skills for this recipe.

What I used:

• Field Roast italian vegan sausage 
• 6 russet potatoes (or you can use any other kind)
• 1/2 bag of frozen small peas
• 1 packet of mushroom gravy
• Butter, to taste
• Milk
• Salt and pepper, to taste
• Olive oil

1. Prep the potatoes by peeling and chopping the potatoes into chunks. Add to pot of cold water and boil/simmer until tender. 
2. Add peas to cold water and bring to a simmer for 10-12 minutes.
3. For the mash, add milk and butter depending on how smooth you prefer your mash. I used 1/4 of the stick of butter and about 3-4 splashes of milk. Continue to mash your potatoes, using any method you prefer. Add salt and pepper to taste.
4. Add 5 tsps of water to skillet with sausages. Simmer for 1 minutes. Remove water, add 1 tsp of olive oil and pan fry for 30 seconds per turn. 
5. For the gravy, add 2 parts of milk to 1 part water. Add the entire mushroom gravy packet. Do not overheat!