Well i am not brittish, but i love Bangers & Mash Made it yesterday from this recipe: Super Duper Bangers and Mash For the Mash: 2 large potatoes, peeled and roughly chopped Olive Oil (about ¼ cup) ¼ cup milk 3 Tbsp Dijon mustard salt and pepper to taste For the “Kraut” Olive oil for frying 300g or so Purple cabbage, sliced thinly 1 large red onion, sliced thinly 1 clove garlic juice of ½ lime 1 tsp brown sugar ½ Tbsp Worcester sauce salt to taste 4 best pork bangers - Start with the Kraut. Heat some olive oil in a large pan and gently saute the onions, garlic and cabbage, stirring often, until soft. Add the lime juice, sugar and Worcester sauce and continue cooking over a medium heat until caramelised, about 15 – 20 minutes. - In the meantime, boil the potatoes in a large pot of water until tender, about 10 minutes. Drain and set aside. - While the potatoes are boiling, heat up a thick based frying pan and fry the sausages until cooked through, turning often. The time here will depend on the thickness of your sausage. - Check the seasoning of the cabbage mix. It should be somewhat sweet/sour. Adjust with more lime/sugar/salt to taste. - Mash the potatoes with the oil, milk and mustard. Season with salt and pepper. - Heap a plate full of mash, top with bangers and cabbage.