After bubble and squeak, now it’s time for the legendary bangers and mash. All part of this mindlessly nationalistic British comfort food rampage we’re on.
What’s Bangers and Mash?
It’s a hearty British comfort food that consists of mashed potato, with sausages, and usually some gravy.
Yes, that’s it. Sometimes you might chuck some peas on top of that (probably not mushy peas, though… because tradition).
But otherwise it’s a very straightforward bit of tucker. And one that’s got the nation in a bloody hoo-ha about its brilliance.
Pretty much any bar, cafe, restaurant, or pub you go into here will have the recipe on the menu.
Along with fish & chips, it’s about as ubiquitous and bellowing “God save the Queen!” in a drunken reverie.
As such, this means bangers and mash is bracketed into the “pub grub” area of foods. This being traditional British dishes you always find in pubs.
How Do You Make Bangers and Mash?
If you seriously need help with such a simple dish, here’s this jazzy man bloke to take you through the whole shebang.
For the sake of it, what you’ll need from an ingredient perspective includes:
- The bangers (sausages—vegan or otherwise)
- Potatoes (which you’ll need to mash)
- Gravy (such as onion gravy).
That’s pretty much it. You can add a Yorkshire pudding to that if you’re in an indulgent mood. Although that’s straying into toad in the hole territory.
Be on the safe side and don’t upset a nation of notoriously fussy eaters.
The History of Bangers and Mash
Not too much to report here. It’s a simple dish with an explosive history. The first time it appears in records? Back in 1919.
The term “bangers” comes from the regular use of sausages during WWI.
Due to the shortage of meat during the war, ingredient fillers upped to pad the sausages out. This led them to pop and bang on the old stove. And so the name has stuck!
Based off that anecdote, we should imagine the dish was around for a fair old while before WWI. As with fish & chips during WWII, it was a common meal due to its cheapness and simplicity.
This makes us think about WWIII and what dishes Britain could turn into a chest thumping nationalistic enterprise. Pot Noodle sandwiches, perhaps?