Sausage and mash is an English/Irish dish made of potato and sausages, the latter of which may be one of a variety of flavoured sausage made of pork or beef with apple or tomato seasoning; or a Lincolnshire, or Cumberland sausage.

The dish is usually served with a rich onion gravy. Although 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.
This dish may, even when cooked at home, be thought of as an example of pub grub - relatively quick and easy to make in large quantities as well as being tasty and satisfying. More up-market varieties, with exotic sausages, are sold in gastropubs, as well as less exotic alternatives being available in regular pubs.

On the last week in the office, my directors here decided to take Ryan and myself for a pub lunch, and when I looked at the menu, there was only one thing I had yet to try and that was Bangers and Mash. I have read about this, and though not as famous as Fish and Chips, I had to give it a go. It was not to bad actually. The bangers were juicy and rather tasty, the mash nice and hot, and it was served with Peas Another item checked off my list

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Tags: England, Food, london, Travel

This entry was posted on Thursday, November 13th, 2008 at 12:00 pm and is filed under Food, Travel. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.