Bangers and Mash
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They were served as a delicacy at James II’s coronation, but most of us know them as a tea-time staple - Ever Wondered celebrates the Great British Banger.
How did homesick Roman soldiers trying to recreate Italian dried sausage end up making the first British banger? What happened to sausages during World War 2 that earned them the nickname ‘bangers’? And how did Bill O’Hagan turn the humble pork sausage into a gourmet treat?
In the kitchen, Alan Coxon fries up the finest pork sausages with a splash of balsamic vinegar to create bangers and mash with a difference while Kathy Sykes explains why quality is all and demonstrates what happens when you try to fry a sausage that contains too much water.
Content last updated: 21/04/2005
