Well, it dates back to World War I, when food shortages necessitated the use of fillers (mostly water) in meat. The high-water content and tight casings often caused the sausages to explode during cooking. The term was widespread by World War II. These days, British and Irish people usually only use the term when they're referring to bangers and mash.
Eddie and I enjoy Bangers and Mash but instead of using mashed potatoes we have ours with mashed celeriac or swede, as you can see from this post that dates back to October 2011
However, I came across this BBC Food Recipe which does look tasty. You can always substitute ingredients to better suit your dietary needs or preferences.
Serves Four
1kg/2lb 4oz potatoes*
8 large good-quality sausages
1 tbsp oil
250g/9oz Savoy cabbage
4 spring onions (scallions)
5 tbsp milk
50g/1¾oz unsalted butter
salt and pepper
8 large good-quality sausages
1 tbsp oil
250g/9oz Savoy cabbage
4 spring onions (scallions)
5 tbsp milk
50g/1¾oz unsalted butter
salt and pepper
Method
1. Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork.
2. Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through.
3. Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions.
4. Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste.
5. Stir the spring onion and cabbage into the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages.
2. Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through.
3. Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions.
4. Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste.
5. Stir the spring onion and cabbage into the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages.
Original recipe can be seen here
~ it's looking Christmassy ~
enjoy your day
All the best Jan