Bangers and Mash

Britain — the combination dates to the 19th century; the 'banger' name came into common use during World War I and II; now a staple of British pubs (pub grub) and home cooking

Pork sausages (bangers) cooked until deeply browned and served over buttery mashed potato with a rich onion gravy — a deceptively simple British pub and home-cooking classic that depends on technique at every component. The sausages must be cooked slowly over moderate heat until the casing is deep amber-brown and the fat has rendered; the name 'bangers' originates from the World War II era when sausages had high water content and burst (banged) during cooking. The mash must be generously buttered, smooth without being gluey, and rich enough to complement the sausage's fat. The onion gravy is caramelised onions deglazed with red wine and beef stock, reduced to a glossy, savory-sweet sauce.

Pub lunch or weeknight dinner; with a pint of bitter or a glass of red wine; the combination of fatty sausage, rich butter mash, and sweet-savoury onion gravy is the definitive British winter comfort food