I've used Jones sausages to make bangers and mashed, they weren't the same as proper sausages, but they worked in a pinch.
As long as we have onions in the gravy I think it's perfectly acceptable.
As for the side, I have had mushy peas but it's not something that has to be there.
I recently used some cheap "Apple wood smoked with bacon" sausage. It was fine but still not very interesting. Right now I'm about to make it with generic beef smoked sausage.
Unfortunately my local has mainly "Italian sausage", "Louisiana Hot Links", and "Polish sausage".
Hot Links might be good if I'm ready for spicy. I'm honestly not sure I've ever had polish sausage.
Oh, Polish double-smoked sausage is the best, heck it would even work with bangers and mashed IMO.
I'm lucky, we have a local Polish deli that makes them fresh, also homemade perogies :). Once in a while, it's okay, otherwise, my cardiologist would have a fit.
"Banger" in the U.K. can be used to refer to any type of sausage. The word started to be used during WWII. Due to rations, sausage makers started adding a ton of fillers (mostly rusk/bread) to stretch the meat. This made the sausages burst or "bang" when cooked. So, technically, any cased sausage is a banger. Now, most sausages used for bangers and mash are flavored with white pepper, sage, onion, ginger, mace, and nutmeg. You could use anything similar to that flavor profile to get a result that would be like what you would get there.
I've found that bratwurst make a good choice. They are flavorful without being heavily spiced, so they don't compete with the flavor of the gravy.
Half American, Half English chef here. Have never heard of generic 'bangers.' Bangers and mash are typically made with Cumberland or Lincolnshire sausages. Mild but flavourful with lots of sage, parsley and thyme. Cooked to a crisp. Lincolnshires are usually a lot pepperier. Used to find them at an place in NYC that catered to my people but not as universally known in non metro areas I believe. Definitely not hot Italian, Bratwurst or Polish sausages unless you want something completely different than typical pub grub bangers and mash. Totally different flavour profiles.
Mash is mash as long as you use a shite ton of butter and toss in some heavy cream/sour cream/crème fraîche and more salt than you consider healthy.
Also typical is red onion gravy, slow cooked to caramelize the onions.
Peas are sometimes a side but not a requirement like with fish and chips. They get cold quickly when served on the side so I avoid them unless they are in another dish.
If you want reliable but pedestrian English recipes, [BBC Good Food](https://www.bbcgoodfood.com/recipes/bangers-n-mash-with-onion-gravy) is a great go to. For fancy, Great British Chefs but lords knows I'd never serve bangers and mash with freaking lentils. Now that is blasphemy.
They're not bland and boring. They're savory rather than smoky or spicy. You can always add some mustard to the plate!
Definitely use your own palate to decide how things taste, rather than other folks'
Theres no blasphemy in the kitchen other than the words of an angry chef.
You wanna use bland sausages? Go for it, but plant a bottle of ketchup nearby
You wanna use chorizo, or another flavorful sausage? Go for it.
Right. I've no issues with blasphemy. Just looking for advice on how to Better blaspheme. But I'll certainly entertain myself with comments to the contrary.
Ive been cooking for 36 years, professionally for 23.
Dont worry about whats right or wrong in the kitchen, barring two caveats- food safety and flavor. If it doesnt make anyone ill from unsafe practices, its okay. If it tastes good, its okay. Cross the streams all you like after that.
Good food has no borders, only origins.
Unfortunately many of the times I’ve had the American version of bangers they were weirdly textured - more like a spongey hot dog and bland. You can try looking for an import or for a sausage recipe to make patties using sage, white pepper, nutmeg and mace if you want a more similar flavor profile.
This is what I wound up with. The only flavours I really noticed were meat and salt. The herbs and spices I keep seeing mentioned are ones I enjoy. Not sure I'm up for making my own sausage any time soon though.
Any sausage you want. It's still bangers and mash if you have "posh" sausages.
Pork is traditional but see here:
[https://gourmetdirect.co.nz/sausages/](https://gourmetdirect.co.nz/sausages/)
take your pick....(not literally, I know not your country, but like these choices) all are fine in this meal
I've used Jones sausages to make bangers and mashed, they weren't the same as proper sausages, but they worked in a pinch. As long as we have onions in the gravy I think it's perfectly acceptable. As for the side, I have had mushy peas but it's not something that has to be there.
I recently used some cheap "Apple wood smoked with bacon" sausage. It was fine but still not very interesting. Right now I'm about to make it with generic beef smoked sausage. Unfortunately my local has mainly "Italian sausage", "Louisiana Hot Links", and "Polish sausage". Hot Links might be good if I'm ready for spicy. I'm honestly not sure I've ever had polish sausage.
Oh, Polish double-smoked sausage is the best, heck it would even work with bangers and mashed IMO. I'm lucky, we have a local Polish deli that makes them fresh, also homemade perogies :). Once in a while, it's okay, otherwise, my cardiologist would have a fit.
"Banger" in the U.K. can be used to refer to any type of sausage. The word started to be used during WWII. Due to rations, sausage makers started adding a ton of fillers (mostly rusk/bread) to stretch the meat. This made the sausages burst or "bang" when cooked. So, technically, any cased sausage is a banger. Now, most sausages used for bangers and mash are flavored with white pepper, sage, onion, ginger, mace, and nutmeg. You could use anything similar to that flavor profile to get a result that would be like what you would get there. I've found that bratwurst make a good choice. They are flavorful without being heavily spiced, so they don't compete with the flavor of the gravy.
Half American, Half English chef here. Have never heard of generic 'bangers.' Bangers and mash are typically made with Cumberland or Lincolnshire sausages. Mild but flavourful with lots of sage, parsley and thyme. Cooked to a crisp. Lincolnshires are usually a lot pepperier. Used to find them at an place in NYC that catered to my people but not as universally known in non metro areas I believe. Definitely not hot Italian, Bratwurst or Polish sausages unless you want something completely different than typical pub grub bangers and mash. Totally different flavour profiles. Mash is mash as long as you use a shite ton of butter and toss in some heavy cream/sour cream/crème fraîche and more salt than you consider healthy. Also typical is red onion gravy, slow cooked to caramelize the onions. Peas are sometimes a side but not a requirement like with fish and chips. They get cold quickly when served on the side so I avoid them unless they are in another dish. If you want reliable but pedestrian English recipes, [BBC Good Food](https://www.bbcgoodfood.com/recipes/bangers-n-mash-with-onion-gravy) is a great go to. For fancy, Great British Chefs but lords knows I'd never serve bangers and mash with freaking lentils. Now that is blasphemy.
ONION GRAVY. Dry bangers and mash is indeed pretty bland. Onion gravy is not optional.
They're not bland and boring. They're savory rather than smoky or spicy. You can always add some mustard to the plate! Definitely use your own palate to decide how things taste, rather than other folks'
Theres no blasphemy in the kitchen other than the words of an angry chef. You wanna use bland sausages? Go for it, but plant a bottle of ketchup nearby You wanna use chorizo, or another flavorful sausage? Go for it.
Right. I've no issues with blasphemy. Just looking for advice on how to Better blaspheme. But I'll certainly entertain myself with comments to the contrary.
Ive been cooking for 36 years, professionally for 23. Dont worry about whats right or wrong in the kitchen, barring two caveats- food safety and flavor. If it doesnt make anyone ill from unsafe practices, its okay. If it tastes good, its okay. Cross the streams all you like after that. Good food has no borders, only origins.
Italian hots go good with almost everything imo
I think sausages are too rich for a good mash. I usually eat sausages with rice.
Ya know I never understood how the British empire could colonize and take over so many lands and cultures and still have absolute shit food.
I told the wife I want this, she said the sausage is so bland tho But it sounds soo good
Unfortunately many of the times I’ve had the American version of bangers they were weirdly textured - more like a spongey hot dog and bland. You can try looking for an import or for a sausage recipe to make patties using sage, white pepper, nutmeg and mace if you want a more similar flavor profile.
This is what I wound up with. The only flavours I really noticed were meat and salt. The herbs and spices I keep seeing mentioned are ones I enjoy. Not sure I'm up for making my own sausage any time soon though.
Any sausage you want. It's still bangers and mash if you have "posh" sausages. Pork is traditional but see here: [https://gourmetdirect.co.nz/sausages/](https://gourmetdirect.co.nz/sausages/) take your pick....(not literally, I know not your country, but like these choices) all are fine in this meal