What type of sausage for bangers and mash? 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.
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.