I’m a 'merkan, born and raised. Never even been out of the country (not even to Canada, and I don’t think that counts!)
Through some odd circumstances, I find myself with two 1lb packages of traditional English Bangers. Of course, I know the traditional thing to do with these would be to make “bangers and mash”. I have plenty of potatoes. So, give me your favorite recipe!
Well the bangers and mash part is easy - cook the sausages and mash the potatoes as normal. The key is to make good onion gravy. Here’s a good recipe I found
Yum, yum. Absolutely ideal for cold weather.
Cook the sossies, make the mash, bung on a plate (possibly along with some peas and carrots), add gravy.
Or go more council tea and do sausage and chips. Preferably served with a fried egg, beans, bread & butter and a nice big mug of tea.
That’s a bit more “breakfast”, surely.
Nah. If it was brekkie, you’d replace the chips with fried bread.
You could make champ rather than just plain mash
http://www.uknet.net/gallery/BritishFood/bangers_and_mash
Ignore the eggs and look at the presentation of the bangers. Oh, we begged mum to prepare them like in the comics. Englishers - which comic was it where the hero would be treated to a feast of bangers and mash - not sliced or halves - but whole bangers stuck in the side of the mash! There was also cow pie with horns on top. I think it was Desperate Dan in The Dandy - but I might be wrong.
I agree fully, and that does sound like a good nonsense recipe. Having a decent mustard, and/or HP Sauce (probably a less likely option!), is a good idea.
Just to add a few subtle nuances of British cuisine:
bangers should be pan fried (you can add the scrapings to the gravy for extra cholesterol)
potatoes should be mashed using just a little bit of butter, not gallons of cream in the American way.
Butter, a little hot milk and plenty of salt and pepper, at least that’s how I do it for mash to be had with bangers.
As has been mentioned above, the key ingredients are a high quality sausage and good onion gravy. I favour Lincolnshire sausages myself, although Cumberland are nice too.
If you have left over sausages, make ‘Toad in the Hole’ for another meal, that also requires a good onion gravy.
Thanks for all the input, guys! Though I must confess, I’m still likely to use lots of Half and Half for the 'taters! 
Just cook your sausages to the colour you like them, stick a couple of pieces of bread in the toaster, cut your sausages in half lengthways, slap them on your toast, add a bit of brown sauce and enjoy. I’m salivating just thinking about it!
Slight hijack: I used to get my bangers at the shop next to Ye Olde King’s Head. That’s a little far to go nowadays, so I get them at Uli’s at Pike Place Market. Uli puts too much of… something… in them. Sage, maybe? I don’t know. But they don’t taste quite right. Of course in Seattle restaurants who serve his sausages brag on the fact. Anyone know of any other sources in or north of Seattle? (If Vancouver – which is 1/3 the distance – is it permitted to bring them back across the border?)
Failing that, does anyone have a good recipe to actually make bangers? I have a meat grinder, and it’s just a few clicks to get the sausage attachments.
I like to cook the sausages really slowly in a cast iron skillet - if they’re decent quality sausages, the skins should not be pricked (cheap ones need it, to remove some of the fat). A slow-cooked sausage should end up coated in a sort of sticky marmite-like substance.
The mash should not be too smooth, for my liking - butter, milk or even an egg is nice when mashing, but I don’t like the result to be creamy or sloppy - fluffy or crumbly is best.
Yeah, I wanted that too, as a kid. Desperate Dan definitely had the cow pie, but a mountain of bangers and mash was pretty much a staple of any strip’s slap up feed – particularly in the DC Thompson comics.
Damn it, now I want bangers and mash - but Mr Rosity, the awkward cuss, likes neither.