My bro Richard Harbolovic (RIP) introduced me to the concept of Bangers and Mash when we worked together at the Austin VA Outpatient clinic back in the 1990s. Rick was married to a British lady who, I suppose, introduced him to that dish. Bangers, if you don’t already know, are sausages. And Mash is mashed potatoes. It’s a classic Brit dish.
After our meal of steak in Black Currant and Red Wine reduction a few days ago, I decided that we should have a low-effort meal this evening – Bangers and Mash. The bangers were store-bought beef sausages. The Mash was store-bought garlic, Yukon Gold mashed potatoes. Susan nuked them both and prepared a proper brown gravy for the mashed potatoes.
It was a simple, tasty, nourishing, and probably life-shortening atherosclerotic dinner. As my friend and former medical colleague AD Smith says, it isn’t what we eat now and then that is going to kill us; it’s what we eat the other 90% of the time that will do us in.
