Bangers and mash - Misplaced Pages

(Redirected from Sausage and mash) Dish of sausages and mashed potato This article is about the food. For the cartoon series, see Bangers and Mash (TV series). For other uses, see Bangers and mash (disambiguation).

Bangers and mash
Bangers and mash, served with peas and gravy
Alternative names	Sausages and mash
Place of origin	United Kingdom
Main ingredients	Mashed potato, sausages
[REDACTED] Cookbook: Bangers and mash [REDACTED] Media: Bangers and mash

Bangers and mash or sausages and mash is a traditional British dish consisting of sausages and mashed potato. The dish is usually served with onion gravy, but may also include fried onions and 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.

In 2009, the dish was listed as Britain's most popular comfort food in a survey commissioned by TV channel Good Food.

Etymology

Although it is sometimes stated that the term banger has its origins in World War II, it is recorded in use at least as far back as 1919. The term is said to have originated from the fact that sausages produced during the meat rationing of World War I were made with such a high water content that they were liable to explode when cooked.

References

"Bangers and mash with onion gravy and peas". BBC Food. Retrieved 28 July 2018.
"Bangers with herby mash and onion gravy". BBC Food. Retrieved 28 July 2018.
Lindsey, Bareham (14 July 2016). Dinner tonight : 200 dishes you can cook in minutes. London: Mitchell Beazley. ISBN 9781784721213. OCLC 957647044.
^ "Bangers and Mash". Encyclopædia Britannica Online. 2015. Retrieved 6 December 2015.
"Bangers and mash most popular comfort food as Britons eat more during credit crunch". The Daily Telegraph. 22 June 2009. Retrieved 19 October 2018.
"banger, n.4". The Oxford English Dictionary. 2nd ed. 1989. OED Online. Oxford University Press. 6 April 2007. (subscription required)

Potato dishes

Baked or roasted

Boiled or stewed

Bread

Fried

French fries	Cheese fries Carne asada fries Chili cheese fries Kapsalon Poutine Chorrillana Curly fries Halal snack pack Lomo saltado Potato wedges Salchipapa Sandwiches and wraps California burrito Chip butty French tacos Mitraillette Spice bag Three-in-One Triple-cooked chips
Other deep-fried	Kripik kentang Papa rellena Pommes soufflées Potato chips Crisp sandwich Potato doughnut Potato fritters Batata vada Bonda Perkedel Pommes dauphine Vada Vada pav Tater tots Tornado potato
Pan- or griddle-fried	Bubble and squeak German fries Hash browns Home fries Lyonnaise potatoes Maluns Patatas bravas Potatoes O'Brien Potato pancakes Boxty Gamja-jeon Latke Llapingacho Patatnik Reibekuchen Pyttipanna Rösti Spanish omelette Trinxat Truffade
Other or mixed	Aloo pie Aloo chaat Aloo gobi Batata harra Péla Samosa Tombet

Mashed

Pies

Salads

Soups

Other

English cuisine

Roman times

Dishes	Sausages

Middle Ages
to 15th century

Exemplars	Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390)
Dishes	Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage

16th century

Exemplars	Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585)
Dishes	Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)

17th century

Exemplars	Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) Kenelm Digby (The Closet Opened 1699)
Dishes	Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea

18th century

Exemplars

Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
Mary Eales (Mrs Mary Eales's Receipts 1718)
John Nott (The Cooks and Confectioners Dictionary, 1723)
Eliza Smith (The Compleat Housewife 1727)
Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
Ann Cook (Professed Cookery, 1754)
Martha Bradley (The British Housewife 1758)
Elizabeth Raffald (The Experienced English Housekeeper 1769)
Richard Briggs (The English Art of Cookery 1788)
William Augustus Henderson (The Housekeeper's Instructor 1791)

Dishes

19th century

Exemplars	Maria Rundell (A New System of Domestic Cookery 1806) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)
Dishes	Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Windsor soup Worcestershire sauce

20th century

Exemplars	Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry
Dishes	Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Sticky toffee pudding

21st century

Exemplars	Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011)
Dishes	Coronation quiche Platinum Pudding

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Etymology

See also

References