British bangers and modern mushy peas
, about 500 g
Bring a pot of water to a boil.
Heat a large frying pan over medium. Add oil, then sausages. Cook, turning twice, until browned, about 6 min. Add 1/4 cup water and gently boil, covered, for 6 min. Remove lid and stir in garlic and honey. Cook until sausages are dark golden, about 3 min. Remove from heat.
Add frozen peas to boiling water and cook until tender, about 4 min. Drain peas and transfer to a food processor. Add butter, milk and salt. Whirl until well puréed, about 3 min. Season with pepper and stir in thyme.
Slice each sausage diagonally into three long strips. Serve over Modern mushy peas.