Bangers and Mash is a traditional English dish
made of mashed potatoes and sausages, generally prepared with flavored
pork sausage. The dish is sometimes served with rich onion gravy and
The term "Bangers" is attributed to the fact
that the sausages, particularly the kind made during World War II under
rationing, contained a lot of water and would explode in the pan under
high heat. Fortunately, the modern bangers do not have this attribute.
Britain has had a long love affair with sausages, with
5 million eaten every day. Bangers and Mash has a strong iconic significance
as a traditional British working-class dish. A Cary Grant biographer
once said that it was Carys favorite dish. British soldiers were
known to boil them in their helmets when on the front lines.
The dish, even when cooked at home, is an example of
pub grub quick and easy to make in large quantities as well as
being hearty and delicious.
Here's a Bangers and Mash recipe, provided courtesy
of Keith Richards. Yes, Keith Richards.
First off, find a butcher who makes his sausages
Fry up the mixture of onions and bacon and seasoning.
Get the spuds on the boil with a dash of vinegar,
some chopped onions and salt to taste. Chuck in some peas with the
spuds, (Throw in some chopped carrots, too, if you like.) Now were
Now, you have a choice of grilling or boiling your
bangers or frying. Throw them on low heat with the simmering bacon
and onions (or in the cold pan, as a TV lady once said, and add the
onions and bacon in a bit) and let the fuckers rock gently, turning
every few minutes.
Mash yer spuds and whatever.
Bangers are now fat free (as possible)
Gravy if desired.
HP sauce, every man to his own.
While youre at it, check out Keiths delightful
new autobiography, Life.
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Haven't been called Tad for . . .gee, maybe I've NEVER been
called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain.
--- Ken, Shutesbury, MA
I think we must have had an entirely different experience in
the UK. (Fresh Food and Real Ale week 1). We were up in Edinburgh and
they served something called Neeps & Tatties. The items were
boiled so long that I couldnt even recognize what I was eating. Come to
think of it I couldnt taste them either. Later I found that Neeps
are Turnips and Tatties are potatoes.
--- Lindy, Phoenix, AZ
My mouth was watering as I read some of your descriptions of
the fantastic fare of ... England? I had always felt smug about the lowly reputation
of British cuisine as this gave us at least one country with a worse culinary
reputation than America's. I guess I'll have to change my views. Your article
made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.
--- Sandy Miner, Portland, OR
Thanks for your note. Thanks to Traveling
Boy I get to interview a world famous chef this week who is widely recognized
as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another
culinary tour a little further north and check it out... (I love my job!) ---
Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your
web site is fascinating!
--- Susie, Victoria, BC
Combining travel, food, and intelligent advice -- BRILLIANT!
Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony
Bourdain with reservations and CLASS.
--- Tad, Boston, MA
Three Musical Pilgrimages: Mozart, Grieg and Hendrix
Johann Chrysostom Wolfgang Amadeus Mozart (1756 - 1791)
could read and compose music, plus play the violin and piano, when he was
five years old. Born into a musical family in Salzburg, Austria (then the
Holy Roman Empire), he had a unique ability for imitating music, which first
became evident when he recited a musical piece by simply observing his father
conducting a lesson to his older sister. This led to a childhood on the
road, where the young prodigy performed before many of the royal courts
Treasures of Ireland: The Irish Goodbye (Dispatch
The Palladian Traveler brings to a close his 20-part
series on the Emerald Isle from an upscale restaurant in downtown Dublin
where he files his final dispatch and then quietly slips away.