Bangers and mash

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
Cookbook: Bangers and mash   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. ^{[1] [2] [3]}

A plate of sausage, mash, onions, and peas served at a pub in Epping, Essex, England

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. ^[4]

In 2009, the dish was listed as Britain's most popular comfort food in a survey commissioned by TV channel Good Food. ^[5]

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. ^[6] 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. ^[4]

See also

• List of sausage dishes
• List of meat and potato dishes

References

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