Bangers and mash
(Sausages and mash)
Both a regular favorite for either lunch or dinner in many English pubs and a filling homemade meal, bangers and mash consist of large pork or beef sausages filled with savory juices, served on top of buttery mashed potatoes and accompanied by a bittersweet onion sauce that is golden brown in color.
The sausages started to be called bangers just after World War I, due to the fact that water was added to stretch the meat, so the fried sausages would burst loudly with a bang. It is recommended to use the bangers made by butchers who use natural casings and a mix of pork and just enough fat to preserve the flavorful juices.
Aromatic pork bangers with hints of nutmeg and sage are a Cumberland specialty, while Yorkshire and Lancashire versions are based on beef. The potatoes should not be puréed, but broken down by hand with a potato masher, while butter and milk are added during the mashing process.
Quick, cheap, substantial, and easy to prepare, bangers and mash remain a staple of English food, especially when accompanied by a thick, rich gravy.
Pairing tips
Guinness Draught
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Strong bitter
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WHERE TO EAT The best Bangers and mash in the world (according to food experts)
"For consistency though, it has to be Mother Mash. The mash is spot on and the gravy comes in four varieties including onion and ‘farmers’ (with bacon, red wine and mushrooms)."
"Other pub standards at the Shakespeare were true to form, like the highly credible bangers and mash."
"If it's sausage and mash you're craving, then Mums on Forrest Road is an absolute must."
"Besides the beer we also tried the best bangers and mash I’ve ever had. Seriously, still dreaming about that dish."
"The Geese Pub - For the best sausage and mash in town and delicious wines from us at Butlers."
"Where to Eat Comfort Food in Philly: The Dandelion’s menu is highlighted by its old fashioned bangers and mash fit for any pub regular."
"The sausages were seasoned with who-knows-what (a traditional recipe, says the menu, which means we’ll never be able to have this anywhere else) and accompanied by onion jus, mashed potatoes, broccoli, and gravy. It was the best sausage we’d ever eaten—and that’s all we’re going to say about… sausage."
It was a recommendation by some local friends who lived close by. Homemade mash with sausages sourced from a local butcher!
