What type of sausage for bangers and mash?
On a recent trip, I ate at an authentic Irish pub that served the best bangers and mash I've ever had. As there's nowhere around town that regularly serves the dish, I've decided to try my hand at making it at home. While I think I can manage the potatoes just fine, I'm at a loss as to what type of sausage to use. So my question is: what brand of sausage would best approximate a traditional recipe? Ideally, it would be something I could pick up at the local supermarket.
Best Answer
The good thing about Cumberland sausages is that the meat is supposed to be coarsely chopped and in of itself has a very high meat content. However, all good sausages have this quality also!
So in essence look for a sausage with a high meat content (80%+) and you can't go too far wrong.
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What kind of sausage should I buy for bangers and mash?
Sausages \u2013 You can use any sausages you want, classic Bangers and Mash is made with thick pork sausages. I used beef in some of the photos and pork in the video. If you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.What type of sausage is banger?
What Type of Sausage Is Used for Bangers and Mash? Thick, unaged pork sausages are traditionally used for bangers and mash. A mildly spiced sausage is more common, but feel free to use your favorite sausages when making the dish at home.What kind of sausage goes on pizza?
Italian sausage is the best type of sausage that you can use for pizza. With an anise-flavoured fennel taste, it is available either mild or hot. The best pizza sausage to use is 80 \u2013 85% pork and 15 \u2013 20% fat. Supposedly 40% of Americans follow the trend of eating pizza once a week.What are bangers sausage made of?
Irish Sausage is also commonly known as \u201cEnglish Sausage\u201d, \u201cBritish Sausage, and as \u201cBangers\u201d outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a bread filler, eggs, seasonings and a natural pork or beef casing.More answers regarding what type of sausage for bangers and mash?
Answer 2
Personally I avoid supermarket sausages, but if its all you have then usually the premium range are usually alright. As Chad says, as long as its 80%+ meat then it should be OK.
I would strongly recommend finding a butcher, ideally one who makes his own sausage. Around me (Midlands, UK) this is fairly common. The specific variety doesn't actually matter that much (Irish, Cumberland and Lincolnshire are 3 of my favorites) but the quality does matter. Another source would be farmers markets. You can often get a good deal too if you buy in bulk. Simply freeze what you don't use.
Also make sure you cook them properly. Cook on a low heat on a cast iron grill pan and make sure you keep any juices that collect so you can make good gravy.
Answer 3
Look for Cumberland sausage - http://en.wikipedia.org/wiki/Bangers_and_mash
or, just ask the restaurant :-)
Answer 4
the kind of sausage you use depends on what region/country style of meat you prefer. if you like pork with lots of fillers, more fat and less lean, then you want English style bangers. If you like a more lean pork with less fat and some lean beef with less fillers in it, then you want Irish style bangers. If you don't want pork at all and all lean beef with a moderate amount of fillers, then you want Scottish style bangers. keep in mind thou that bangers have a very distinctive taste to them and there is NO American equivilant to them. and definately do NOT use breakfast sausages since those are made with maple syrup and/or molasses and is waaay too sweet for onion gravy and mash potatoes. especially if you serve thim with the traditional side dish of mushy peas.
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