Dish · british
Bangers and Mash
Pork sausages fried or grilled and served over mashed potatoes, usually with onion gravy poured over both.
Where it comes from
Sausages and potatoes made a cheap combination that stretched a small amount of meat further, common in British pubs well before pub food had any pretension, the nickname bangers tied to sausages splitting loudly in the pan.
What cooks argue about
Whether to prick the sausages before cooking splits opinion: pricking stops them from bursting but lets fat and juice escape, while leaving them whole risks a split skin for a juicier result.
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