Bangers and mash
|Alternative names||Sausages and mash|
|Place of origin||United Kingdom, Republic of Ireland|
|Main ingredients||Mashed potatoes, sausages|
Bangers and mash, also known as sausages and mash, is a traditional dish of Great Britain and Ireland comprising sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumberland sausage). The dish is sometimes served with onion gravy, fried onions, or peas.
This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, with less sophisticated alternatives being available in regular public houses (pubs).
Although it is sometimes stated that the term "bangers" has its origins in World War II, the term was actually in use at least as far back as 1919. The term "bangers" is attributed (in common usage in the UK) to the fact that sausages made during World War I, when there were meat shortages, were made with such a high water content that they were more liable to pop under high heat when cooked. The contraction of "mashed potato" to "mashed" rather than "mash" was common among the upper-middle and upper classes in Britain up to the mid Twentieth Century, and was an example of U and non-U English.
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- Bangers & Mash at Wikibook Cookbooks