Sausages with Pea & Pesto Mash

Sausages with Pea & Pesto Mash

It’s taken me years to overcome my childhood phobia of peas. Especially frozen peas. And while I’ve created some recipes over the years using the humble pea, I’ve always felt a little funny about them.

Even though other people have been excited about my pea recipes, I’ve really struggled. Until now.

Honestly I could happily eat this pea and pesto ‘mash’ by the spoonful. On it’s own.

It’s that good.

Even my green-food-phobic boys gobbled theirs up (all be it with some coercion to try it in the first place).

We loved this meal on a Summers night when I didn’t feel like heating up the kitchen.

I simmered the sausages in the morning when it was still cool. Then at dinner I just browned them on the BBQ. Covered the peas in boiling water, drained and pureed with some pesto and dinner was ready.

Hey pesto! (sorry, I couldn’t resist)

Sausages with Pea & Pesto Mash
5 from 1 vote

Sausages with Pea & Pesto Mash

Total Time 30 minutes
Servings 2 people


  • 4 sausages
  • 250 g frozen peas
  • 6 tablespoons pesto
  • parmesan cheese grated , to serve
  • lemon wedges to serve


  1. Place sausages in a medium saucepan. Cover with water and simmer for 10 minutes or until just cooked through. Drain.
  2. Boil the kettle. Place peas in a heat proof bowl and cover with boiling water. Stand for 60 seconds or until peas are defrosted. Drain and puree peas with the pesto using a stick blender. Or mash with a masher. Leaving them as smooth or chunky as you like. Taste and season with salt or some parmesan as needed.
  3. Drizzle sausages with a little oil and brown in a frying pan or BBQ on a medium high heat.
  4. To serve, divide pea puree between two plates. Top with sausages. Grate over some parmesan and pop lemon wedges on the side.

Recipe Video

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WINE MATCH: A Summery dry rose.

Variations & Substitutions for Sausages with Pea & Pesto Mash

vegetarian – serve pesto peas with zucchini or chickpea burgers.

different meat – the pesto peas are also great with chicken, lamb or fish. Or even a pork chop!

dairy-free – skip the parmesan and use a dairy-free pesto.

different veg – loving the idea of exploring other vegetable + pesto ‘mashes’. Thinking of trying broccoli and cauliflower next.

carb-lovers – serve with mashed potatoes as well. Or crusty bread.

more pesto – serve sausages with a dollop of extra pesto on top.

no pesto / nut-free – make an ‘instant pesto’ by pureeing 1 bunch basil leaves, a clove garlic and a few handfuls grated parmsean with the peas. And enough extra virgin olive oil to bring it all together.

Waste Avoidance

sausages – freeze them.

frozen peas – will last for months in the freezer.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.

parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

Prepare Ahead

Sausages can be poached ahead and kept for 1-2 weeks in the fridge or frozen. Pesto pea mash can also be made ahead and ‘fridged’ or frozen. Just allow to come to room temp before using.

Sausages with Pea & Pesto Mash

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Have fun in the kitchen!

With love,
Jules x

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  • 5 stars
    Thank you Jules, this was lovely and so easy. We love peas, so did not puree them, just mixed with the pesto. Served with mash. The freshly squeezed lemon is a must. Looking forward to the leftovers tomorrow :)

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