I’ve been meaning to share these English bangers that we discovered at Earle’s Delicatessen. We regularly shop there for our sandwich delis, and recently we discovered that they sell ready-to-cook English bangers, Pinoy longganisa and even Hickory baby back ribs as well. They sell the English bangers by the dozen and a pack costs just around P110.00 – P120.00, depending on the weight of the sausages.
We had these sausages for breakfast and we just love their unique spicy flavor. But these sausages, a staple in England, are actually paired with mashed potatoes (hence, the dish, “Bangers and Mash”).
Still we prefer having our English bangers with eggs fried sunny-side up and hot pandesal bread. AJ sometimes take it with white rice, turning his breakfast into a brunch.
So why are these sausages called “bangers” and not sausages? Although it is sometimes stated that the term “bangers” has its origins in World War II, the term was actually in use at least as far back as 1919. The term “bangers” is attributed to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode under high heat if not cooked carefully; modern sausages do not have this attribute. (from Wikipedia).
I think we have to try these with mashed potatoes and maybe some lager (beer) next time to really feel what it’s like to eat and drink like the Brits do!
Meanwhile, do stop by at Earle’s Delicatessen with branches at Greenbelt 1, Ayala Avenue (at the Columns Tower), South Supermarket and Ortigas to check their European delis, at very affordable prices.
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