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Sausage options for "bangers and mash"?

efdee Dec 30, 2009 02:38 AM

I'm making "bangers and mash" for the first time and would like it to taste right, so what are some good sausage options? TIA

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  1. Davwud RE: efdee Dec 30, 2009 03:31 AM

    Can you not get English Style Bangers?? Where we are it's not hard to find.

    A simple breakfast link is what you want. Salt and pepper would be the only seasonings.


    1. greedygirl RE: efdee Dec 30, 2009 03:42 AM

      I'd use a good quailty sausage in a casing (Lincolnshire or Cumberland but I'm in the UK). You also need lashings of gravy - I like onion gravy and this recipe from Nigel Slater is to die for.


      4 Replies
      1. re: greedygirl
        Athena RE: greedygirl Dec 30, 2009 03:47 AM

        Where are you efdee? You definitely need English sausages - are they available where you live?

        Thanks for the Nigel Slater link greedygirl....mmmmmmmmmtoad in the hole :-)

        1. re: Athena
          efdee RE: Athena Dec 30, 2009 05:41 AM

          Ok, ok, I'm convinced. I'm in Brooklyn and can get bangers (at Myers), but was trying to find an acceptable local substitute. WF is almost as far from where I am as Myers is, but there I can get mushy peas too : ) Thanks for all the replies, and special thanks, greedygirl, for the great gravy recipe. Yum! and Happy New Year.

          1. re: efdee
            greedygirl RE: efdee Dec 30, 2009 05:56 AM

            Mushy peas are for fish and chips. I'd have ordinary (frozen) pea with sausage and mash, myself.

            1. re: greedygirl
              efdee RE: greedygirl Dec 30, 2009 06:49 AM

              How generous Chowhounds are. Thanks to all of you, my dinner will be: (real) bangers, mashed, Nigel Slater's onion gravy, and non-mushy, ordinary peas. I can't wait : )

      2. mels RE: efdee Dec 30, 2009 04:38 AM

        Agreed that English style bangers are essential. In my area I can even find them at Whole Foods (they call them Irish style bangers) in the fresh meat case.

        1. h
          Harters RE: efdee Dec 30, 2009 06:32 AM

          As others have said, for it to taste "right", you need British or Irish style sausages. Don't just look for English ones as others from our country's other regions or Ireland will do fine and be in the same taste tradition. Much as I like Cumberland sausages, they are traditionally sold by the length, in a coil, and don't look right as "bangers and mash".

          Onion gravy is essential.

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