Bangers are the British and Irish name for fresh sausages, typically made from a mixture of pork, beef, or both, seasoned with salt, pepper, sage, and thyme, sometimes bound with breadcrumbs or milk. The name is believed to date to World War I, when meat rationing led to sausages with a high water content that could burst, or "bang," when cooked.
Bangers are usually grilled, pan-fried, or baked. Properly cooked, they have a crisp, browned exterior and a juicy interior; overcooking dries them out. They are a staple of the British/Irish fried breakfast alongside eggs and beans, and appear in dishes such as sausage rolls, toad in the hole, and bangers and mash.
The term is specific to British and Irish cooking; similar fresh sausages elsewhere, such as German bratwurst or Italian salsiccia, are not usually called bangers.