Bad Boy Bangers serves a small menu of British dishes, focusing on one item in particular: the blessed sausage.
The café is the latest chapter in the familiar story of feeling that something is missing in Shanghai and setting out to fill the gap. For Deji Odunlami, that gap was the British sausage and so he’s spent the last few years making weekly batches and selling them online.
With Odunlami’s very cozy space on Jiashan Lu we can now enjoy them as he, and probably God, intended. From behind a small person counter in what feels like a friend’s kitchen, the sausages are being put through their paces.
Their secret for preparation is sous-vide, which takes 45 minutes to gently cook while locking in the juices and flavors. They’re then browned on the grill and served a variety of ways.
A Classic English Sausage in a bun (RMB28) features caramelized onion layered atop an all-pork, slightly herbed sausage. It feels like the antidote to the current trend of hotdogs where the sausage almost comes last behind a veil of toppings.
A bowl of bangers and mash (RMB58) lets the sausage do even more of the talking. Served atop a mound of supremely creamy mash and covered in a hearty onion gravy, it is the level of meaty comfort food that could reduce an Englishman to tears.
Bad Boy Bangers also serves salads and sandwiches and they don’t feel like an afterthought.
A Coronation Chicken Sandwich (RMB38) features the royal, institutional and slightly exotic mix of chicken, apples and raisins in a mild curry mayo. It works, honestly.
They also have a full English breakfast (RMB68) and for an additional RMB22 you get extra bangers, beans, bacon and egg.
After washing it all down with a cup of Builder’s Tea (RMB16), this Englishman was in tears. At the moment while production builds up, Bad Boy Bangers is limiting their hours to 11-5PM Friday to Sunday. Sausages are best enjoyed on a weekend anyway.
Where: Room 1B, Lane 117, Jiashan Lu (near Yongkang Lu) 嘉善路117弄1B室 (近永佳路)
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