A plate of sausage, mash, onions, and peas served at a pub in Epping, Essex, England This dish, even when cooked at home, may be thought of as an example of pub
grub, meaning it is relatively quick and easy to make in large quantities.
 The term “bangers” is attributed (in common usage in the UK) to the fact that sausages made during World War I, when there were meat shortages, were made with such a high
water content that they were liable to pop under high heat when cooked.
[‘”Bangers and mash with onion gravy and peas”. BBC Food. Retrieved 28 July 2018.
1. ^ “Bangers with herby mash and onion gravy”. BBC Food. Retrieved 28 July 2018.
2. ^ Lindsey, Bareham (14 July 2016). Dinner tonight : 200 dishes you can cook in minutes.
London: Mitchell Beazley. ISBN 9781784721213. OCLC 957647044.
3. ^ Jump up to:a b “Bangers and Mash”. Encyclopædia Britannica Online. 2015. Retrieved 6 December 2015.
4. ^ “Bangers and mash most popular comfort food as Britons eat more during
credit crunch”. The Daily Telegraph. 22 June 2009. Retrieved 19 October 2018.
5. ^ “banger, n.4”. The Oxford English Dictionary. 2nd ed. 1989. OED Online. Oxford University Press. 6 April 2007. (subscription required)
Photo credit: https://www.flickr.com/photos/renemensen/5470898169/’]