Posted by: marthabernie | April 9, 2016

Bangers, mash and gravy

It’s hard to get authentic English or Irish sausages in the U.S., nearly impossible.  There is only one brand that I am aware of that is allowed to export, Galtee, and they are a little too salty for my taste.  There used to be other brands available but after the Hoof and Mouth and then Mad Cow Disease, all sorts of exports ended.  There are a couple of companies that make “banger-like” sausages in Los Angeles, and Gelson’s Market produce their own “English Banger” sausages, but they just are not the same.  Even the ones served in Irish or English pubs in L.A. are not the same.  As you will see from the post below, they are frequently eaten for supper as well as for breakfast and I wish I had some now!  The first thing I do when I go to Ireland is have a plate of Irish sausages!

Bangers, mash and gravy


  1. Just found your blog as I was googling Westport Ireland.

    Born in Ireland I live in Toronto Canada. It is almost impossible to get good irish sausages here also. But through Facebook, around St. Patrick’s Day a local shop advertised black and white pudding and irish pork sausages so I headed there to get some.


    • There are some import shops online that can ship also, but they are not the same as the ones you go down the road to the butcher to get….lol.


      • But they won’t ship to Canada!


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