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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.

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3 Answers 3

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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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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.

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Look for Cumberland sausage - http://en.wikipedia.org/wiki/Bangers_and_mash

or, just ask the restaurant :-)

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