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Originally posted by HRK:
Its basically a pork and veal sausage, whatever brand of link you want to use is fine.

This.

Any sausage will do but, its a Germanic meal (you know Saxony), so, if you're looking for some kind of authenticity, get the pork/veal blend. Make sure the gravy is the onion/veal brown gravy, none of that chicken stock stuff.

If you really want to get authentic, make yourself some mushy peas for the side

I've seen some imported British bangers at publix, but they have to be requested. Same with an "Irish" bacon rasher but it's made by a company in Florida - although he's Irish.

But bake the sausages, don't fry or grill them.

I wonder what you'd get in a German pub if you asked for bangers and mash?

My dad was in London during WW2 bangers were NOT effected by meat rationing! Just sayin'!

Make sure you get some HP sauce.....

Where Did Bangers and Mash Originate?

“Bangers is slang for sausages and can refer to any number of sausage varieties.  The term surfaced during WWI and became even more widespread during WWII when meat rations were low and sausages had to be made with other inexpensive fillers like rusk or breadcrumbs and a large ratio of water that would result in the sausages bursting with a “bang” when fried.  The term “bangers” stuck and has continued to be used since, specifically in conjunction with the dish known as “bangers and mash.”

www.daringgourmet.com/bangers-and-mash-recipe/

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I'm pretty sure this is how WWII started.

lol

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Make sure you get some HP sauce.....

To eat them with anything else would be sacrilegious.

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Originally posted by Pyker:
I wonder what you'd get in a German pub if you asked for bangers and mash?