2. 1000 Foods To Eat – Bangers & Mash (UK)
There probably exists only a small percentage of Brits who haven’t been served bangers and mash at some time of their life. Some us enjoy bangers and mash regularly (guilty), you can easily modify it to a vegan or veggie supper, it can be expensive or it can be cheap. It is often on the menu in gastropubs (at a highly elevated price).
I think it is interesting that Mimi chose that as one of the foods to eat before you die for the British section. Its definitely not a dish I would consider if I had been asked to discuss memorable British foods, but on reflection, I can see how Mimi, as an American, might fall in love with this dish. Having spent time with family in the US, it is not a traditional dish for Americans, surprisingly, but does combine two food types that is very popular over there.
Fun Fact!
The word Bangers for sausages was first used during World War 1. Food was rationed and so meat was often mixed with water to make it go further, particularly cheaper meats like sausages. As soon as the sausages would hit a sizzling hot frying pan, lubricated with fat, the water from the sausages would cause the sausages to pop or bang.
For those of you who are not British or haven’t heard of bangers and mash, it is a dish comprising of mashed potato and sausages, often served with onion gravy.
The perfect Bangers and Mash is entirely down to personal preference. I like to cook my sausages in the air fryer (I prefer an Italian seasoned one, but I’m not adverse to Cumberland) until they are browned to a shiny mahogany. I strongly dislike anaemic sausages, and love a rich, sticky coating from a long, slow cook.
I am not a mashed potato snob. I don’t mind if mash has got the odd little lump in it, I don’t mind a nice creamy mash. What I do mind is under-seasoned, dry mash, so be generous with salt and pepper and butter (or olive oil). Any vegetable puree will start to sing as soon as you add seasoning.
I do think gravy is an essential to serve with bangers and mash, either onion gravy or a nice beef (flavoured) gravy made from granules. Petits Pois are not essential but really do add a certain after-school supper vibe to this most of British of dishes, the first of foods to eat before you die.
For a classic, elevated version of bangers and mash, of course it has to be a Delia Smith recipe, Bangers with Caramelised Onion Gravy and Mustard Mash.
