About Bangers

• Bangers are English pork sausages. The proportions of ingredients vary among brands, but all have a distinctive flavor and texture in common. The main ingredient is pork, typically cheaper cuts, bound with breadcrumbs or rusk as a filler. The meat can be smooth or slightly crumbly, the latter more typical of costlier brands and those made by butchers. Seasonings include fresh or dried sage, parsley and thyme, as well as pepper. The casings can be natural or synthetic. You may find frozen bangers in a specialty British store, or you may find something at a butchers shop or high-end supermarket.

Cooking Bangers

• Bangers can be pan-fried, grilled, broiled or baked in the oven. What's important is that you cook the sausages thoroughly so that they reach 160 degrees Fahrenheit, and the outsides are dark and crisp. Prick the skins in a few places to prevent them from bursting and to release fat into the pan. Pan-fry sausages over a medium heat, turning often until they have browned all over and are cooked through. You can add a little cooking oil to the pan to prevent sticking, or let them cook in their own fat. In an oven at about 350 F, the sausages will take about 20 to 30 minutes to cook. Shake the pan a few times during the cooking. Some cooks like to simmer bangers in water for about 15 minutes to cook them through, then transfer to a hot frying pan to brown.

Making the Mash

• The "mash" part of bangers is simply mashed potatoes made the classic way. Boil floury potatoes, such as russets, until soft, and mash with warm milk, half-and-half or cream, a pat of butter and salt to taste. Use a masher, hand-beaters, food mill or a ricer, or beat the potatoes vigorously with a wooden spoon. You can make them as smooth as you like. The mashed potatoes served with typical English bangers and mash tend to be plain, but tasty additions to consider include green onions, sour cream, cheese and chives.

Optional Onion Gravy

• Onion gravy is the traditional accompaniment to bangers and mash, poured generously over the top of the dish or served at the table in a gravy boat. Start by slowly caramelizing sliced onions in a little butter or a combination of oil and butter. Take the time to cook the onions slowly until they're dark brown. Sprinkle flour into the pan and stir into the onions until all the liquid is absorbed. Add a splash of red or white wine or sherry and stir, then stir in stock, a splash or two at a time, until the gravy is thick. Simmer for 10 to 15 minutes, adding more liquid if necessary. You can enhance the gravy with Worcestershire sauce, soy sauce, fresh or dried herbs or a splash of ale. Scrapings from the pan you cooked the sausages can also enrich the onion gravy.