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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Don't know about the suburbs but you could try Elephant & Castle (near the Old Post Office) or the Dubliner near Union Station.  They're as close to British as you can get downtown outside of the gorgeous embassy. 
Would probably be a special request if you want the beans, blood sausage, et al. Call ahead.[/quote]
Adding the Queen Vic to my reco's[/quote]
But if you want the British flavor in your sausages, you'll probably have to order British bangers online ($50+)and cook them at home.  US restaurants can't afford to offer those.[/quote]
And now I'm curious.  Are there American restaurants that actually import British bangers?  Can they afford to do that?  Are those "Irish sausages" on American menus imported from Ireland or "Irish-style"?  Just wondering.[/quote]

British bangers are fake sausages. I think the law requires a minimum of 42% meat but even less is possible depending on how the banger is classified. Maybe the standard is 50% meat and 50% grain filler. It's a byproduct of WWII rationing although there's a history of diluting sausages with grain fillers going back into the 19th century for the urban poor. Irish bangers are (unusually for Irish food) the better because they have around 70% meat ratio but it's still not 100% meat. So they're the "premium" bangers. 100% meat sausages in either country would be viewed as butcher's sausages although now commonly available in supermarkets too.

The traditional full English has the fake sausages aka bangers. Need that crinkling texture only a grain can provide. I don't seek them in England so have no idea of they are available in the US but somehow I suspect most of these places serve fat American sausages knowing their clientele would barf if they tried eating a traditional English banger. [/quote]

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