I think I first heard the term when touring England and Scotland many years ago. “Pub Grub” is earthy, common man's food, served in a community, local pub. At least back in the day, families could go into a local village pub and expect to find a daily special of “bangers and mash” or “fish and chips” or “steak and kidney pie” or “Sheperd's pie” or “lamb or beef stew” --whatever specialty of the day--readily available.Pub grub might have been the forerunner of convenience food. Certainly, it's heritage could claim the food of the local inns of decades and centuries before.
Pub grub is still good stuff. And, it's easy, adaptable to any culture. Below I show you the traditional “Bangers and Mash” but made a bit healthier by adding sauerkraut to the plate. In St. Andrews, Scotland, you might have just gotten literally sausage and mashed potatoes. Adding sauerkraut is an adaptation from my cultural heritage. Another adaptation might be in the sausage you choose to use. I chose bratwurst. But really, couldn't it be any sausage? Even tofu sausage?
My recipe for Bangers and Mash is simple.
- Rinse 1 lb of sauerkraut and drain.
- Add sauerkraut to an oiled crockpot. Season with your favorite sauerkraut additions. For me, I chose simple, but you know sauerkraut is another one of those culturally personal things. I used simply garlic, onion powder, salt and pepper (this time!).
- Next, cut 5 or 6 links of uncooked bratwurst in half and place on top of the sauerkraut.. Again, any of your favorite sausage is fine!
- Cover the crockpot and cook on low for 8 hours. Longer won't hurt anything.
- In the last hour, make a batch of mashed potatoes and some fresh, cooked and buttered carrots.
- Plate in large bowl as shown above. You'll see that the "mash" (potatoes) are not main stage but are supported by additional vegetables: healthy carrots and sauerkraut.