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Bangers & Mashed

nhtom Mar 17, 2009 08:29 AM

I have seen several restaurants that serve Bangers & Mashed, but would like to know-does anyone where you can buy the sausages in the Boston, North of Boston area?

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  1. ScubaSteve RE: nhtom Mar 17, 2009 08:49 AM

    Thwaittes market in Methuen has them.

    2 Replies
    1. re: ScubaSteve
      nhtom RE: ScubaSteve Mar 17, 2009 09:44 AM

      Thanks. That's not all that far from me.

      1. re: ScubaSteve
        djr222 RE: ScubaSteve Mar 17, 2009 03:20 PM

        yes they are realy good, as is there scotch Eggs, and the piesalso try this link, I think they are the best sausage in the USA, I have had them afew times great and good service,



      2. Chris VR RE: nhtom Mar 17, 2009 10:33 AM

        Union Jack on Rte 1 South in Peabody has stocked them in the freezer case in the past.

        1. voodoocheese RE: nhtom Mar 17, 2009 05:24 PM

          I got some Bangers at Whole Foods made them tonight for dinner. F.Y.I., they have the same weird chunky texture as the chicken sausages do... blech. I'll stick to the ones in the meat department at Shaw's!

          12 Replies
          1. re: voodoocheese
            yumyum RE: voodoocheese Mar 18, 2009 06:58 AM

            "traditional" irish or english bangers have a smooth texture, a little too smooth for some. Sounds like WF was making a cumberland sausage which is a rougher grain, and I don't care for that style either. Are the Shaws bangers smooth?

            When I buy bangers I get them at Kiki's market in Brighton, on itaunus' advice. They carry Galtee brand, as well as irish bacon and black and white pudding.

            Kiki's Kwik-Mart
            236 Faneuil St, Brighton, MA

            1. re: yumyum
              voodoocheese RE: yumyum Mar 18, 2009 07:38 AM

              I don't remember what brand they were, just a generic, plastic wrapped tray.. I wish I could remember. But, yes- they were smoother and much better for my tastes!

              Has anyone here had sausage rolls before? I think it's just a banger in puff pastry, but before I attempt it- I want to make sure!

              1. re: voodoocheese
                itaunas RE: voodoocheese Mar 18, 2009 07:46 AM

                BTW, a bit closer to you Farmer's Bounty in Davis Square always carries galtee sausages (in the freezer at the back), along with english candies and crisps. The advantage of Kiki's is that they sometimes have the extra-thick sausages and more selection overall.

                I have made sausage rolls, both long ones, individual ones, etc. You can use puff pastry, quick puff pastry, other english crusts (I have even seen it with short pastry, which uses self rising flour and is more like a pie crust).

                1. re: itaunas
                  voodoocheese RE: itaunas Mar 18, 2009 07:53 AM

                  Thank you! I pass by that place all the time- I guess I should go in one of these days.

                2. re: voodoocheese
                  yumyum RE: voodoocheese Mar 18, 2009 08:25 AM

                  Sausage rolls: I make them every xmas with my chowmom. We don't use bangers, but Jimmy Dean sausage instead. Yep. Go figure. We use frozen puff pastry.

                  Bangers in puff pastry are more "pigs in a blanket" to me.

                  1. re: yumyum
                    itaunas RE: yumyum Mar 18, 2009 08:56 AM

                    If you want some sausages with a strong sage note, Lord Jeff's carries a bunch. One had a bit too much seasoning for me (also a lot of beef hearts, so very meaty too), but the ones they repackage are decent and there was another which was excellent. Poke your head in if you go to Speeds this Spring!

                  2. re: voodoocheese
                    rew1000 RE: voodoocheese Mar 18, 2009 11:58 AM

                    They're generally sausage meat in puff pastry - as yumyum says, otherwise they'd be a "pig in blanket" which so far as I can tell is an American invention...

                    1. re: voodoocheese
                      djr222 RE: voodoocheese Mar 19, 2009 06:26 AM

                      Sausage rolls are very much part of the Irish and UK way of life , either, bought at a bakery or made at home, my mom who came over from Wales last Xmas always makes here own pastry and , we get some of the Jones frozen bulk sausage meet from the supermarket, grate some onion in it and maybe a little fresh sage, she makes them up and before cooking we freeze them ion trays, and when we need them just take out as many as you want and cook at about 375 till crisp and done, mumm great

                      As to your point to put a banger in puff pastry that would work but I suggest that you take off the casing or the sausage first it will taste a lot better


                    2. re: yumyum
                      rew1000 RE: yumyum Mar 18, 2009 11:55 AM

                      I wouldn't call the Whole Foods Irish Banger a cumberland sausage, as it's not spiced in the same way. In spicing, I reckon the WF bangers are a pretty good match, but they are too high in meat content to be a proper English/Irish sausage!

                      For something with more of a typical taste/texture, you could try http://www.irishbutcher.com/meats.php - I've bought their sausages from Butcher Boy in N. Andover. They are a good stab at a certain kind of Irish sausage, but the ones I tried were precooked and you wouldn't mistake them for a gourmet product.

                      Fresh American sausages have a texture when gently cooked that's a long way from what this Brit is used to, but I've discovered that grilling/baking them to oblivion gets the texture and flavour to something more reminiscent of what we'd call a banger.

                      Thwaites is a great suggestion - top notch pies as well...

                      1. re: rew1000
                        itaunas RE: rew1000 Mar 18, 2009 12:07 PM

                        The Olde Irish Butcher Shoppe sausages are also sold at Johnnie's Foodmaster (and Kiki's has them too if someone wants to do a direct comparison). The smaller breakfast sausages are not cooked as far as I have ever seen. The seasoning has gotten closer to what I am used to (and in the past they used perhaps a bit more meat too), although I don't like their casings on the breakfast sausages (collagen??). There also are some which are brought up from the Bronx, Pork King I think, that I have seen around. Proper mixing and amount of meal, but underseasoned to my taste and the same awful casings.

                        BTW, I am curious what the Battery in Brighton uses which would be a nice sausage for bangers and mash. FWIW, I know their chips have gotten knocked on the board, but I would return for sausage and chips, but wouldn't try their fish again until I saw a better example than I have been served on two visits.

                        1. re: itaunas
                          djr222 RE: itaunas Mar 19, 2009 06:31 AM

                          I to have had the sausage and chips there twice with curry sauce on the side, there great , not a 100% sold on the batter but taste and the chips make up for that

                          1. re: djr222
                            itaunas RE: djr222 Mar 19, 2009 01:26 PM

                            I didn't like the battered sausage, but they have a sausage and chips dinner where they are just fried (and two sausages) which is much better.

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