I'll admit it: I have a hard time saying the name "bangers and mash." It comes in a close second to that other British speciality, "spotted dick," in the list of foods I can't even begin to picture without giggling. Yet Rachel Allen's take on bangers and mash in her new book Rachel's Irish Family Food is sophisticated enough to warrant my serious attention. Her simple pork sausages are bound lightly with egg, bread crumbs, and a bit of garlic and parsley to season. Instead of going through with the trouble of casing the mixture, she simply rolls them into small, breakfast-sized links and gives them a slow brown on the stovetop. And in lieu of ordinary potatoes to serve alongside, Allen advocates for a verdant colcannon mash made velvety soft green cabbage buttery mashed russets. A dollop of quick stovetop applesauce adds a contrasting sweet-tart tang to each bite.