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Bangers and Mash

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Bangers and Mash

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Bangers and Mash

A plate of home-cooked, steaming mashed potato with plenty of butter, black pepper and a splash of hot milk, surmounted by a wigwam of juicy sausages, in a moat of rich onion gravy. It’s a meal we’ve eaten for centuries and one we return to time and again as a source of comfort. (The reason sausages were nicknamed bangers isn’t quite so delicious though – they were so filled with water during wartime rationing, they often exploded when they were fried.)

The word sausage comes from the Latin salsus, meaning "salted", and the idea of packing meat products, flavourings and fillers such as breadcrumbs into an animal stomach casing is thought to have originated in Sumeria (modern-day Iraq) at least 5000 years ago. Potatoes only arrived on these shores in the late 1500s. Seen as unsophisticated fare until the recent popularity of posh sausages with a whole range of new flavours, bangers and mash is now very much back on the menu. Try Gordon Ramsay’s venison sausages and mash with redcurrant and madeira sauce for size.

Photo: John Henry Mostyn


Your comments

Good Old Fashioned Grub!


Can't think of anything more English
Charlie Stevin

The first thing our American friends ask us is to cook them Bangers and Mash, whenever they visit. We have visited San Diego fnumerous times over the last 2 years. The Americans think Bangers and Mash are British icons so they must be. We decided to treat one friend to real English pork sausages and flew into Houston with some pork sausages frozen and packed in our luggage. We had to declare if we had any meat products which we duly did, then they confiscated the PORK sausages, so we asked why. "Mad cow disease" was the reply, yet we had been allowed to import a home made Christmas Pudding with beef suet in it!
Rosemary Ralph

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My nomination is the garden shed.