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How to Make Sausage and Mash More Exciting: 6 Tasty Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

This Mediterranean-style version of bangers and mash is just one of the recipe ideas you will find on this page.

This Mediterranean-style version of bangers and mash is just one of the recipe ideas you will find on this page.

Best Bangers and Mash Recipe Variations

Bangers and mash, also called sausages and mash, is almost as British as the Union Flag or the Royal Navy. It is a big favourite with children, is often considered to be a classic comfort food—and it is a likely meal option in every pub which sells food, the length and breadth of the United Kingdom!

Although perfectly enjoyable in its basic form, bangers and mash can be just a touch bland and unimaginative, especially when it is a meal option which you choose to serve regularly. This page is dedicated to taking the old family favourite that is bangers and mash, polishing it up a bit and providing a whole host of new and imaginative ways in which you can serve this established culinary combination. Take a browse, pick an option and serve your family an old favourite with a very modern twist for dinner tonight.

How to Make Mashed Potatoes

In the first instance, it is perhaps best to look at how to make basic mashed potatoes. There are many ways in which we can spice up mashed potatoes but the basic principles remain the same in each instance. This recipe is for one serving of basic mashed potatoes.

Ingredients

  • 2 medium floury potatoes
  • Cold water
  • Salt
  • ½ oz butter

Ensure that the potatoes you have are of a floury type. Waxy potatoes do not make quality mash. Ask for advice in your supermarket/grocer's if you are in any way unsure.

Instructions

  1. Peel the potatoes and chop them in to approximately 1" chunks.
  2. Add them to a medium-sized pot and season with salt.
  3. Pour in enough cold water to comfortably cover the potatoes and place the pot on a high heat until the water begins to boil.
  4. Reduce the heat and simmer for twenty minutes, or until the potatoes can be felt to be soft with the point of a sharp knife.
  5. Drain the potatoes through a colander at your sink and return them to the empty pot.
  6. Add the butter and swirl the potatoes around to melt it.
  7. Season with a little white pepper and mash with a traditional potato masher.

Photo Guide

Two medium potatoes are required for one decent sized serving of mash

Two medium potatoes are required for one decent sized serving of mash

The potatoes are peeled, chopped and added to a pot of cold, slightly salted water

The potatoes are peeled, chopped and added to a pot of cold, slightly salted water

Butter is added to the potatoes and they are mashed in the traditional fashion

Butter is added to the potatoes and they are mashed in the traditional fashion

Spicy Pork and Chorizo Sausages With Garlic Mash

Chorizo is a spicy Spanish sausage and these bangers are speciality supermarket productions made from chorizo and additional pork. They are slightly spicy and make a delicious change from conventional sausages.

The spicy pork and chorizo sausages are laid on a bed of garlic mash and garnished with torn basil leaves and tomato wedges

The spicy pork and chorizo sausages are laid on a bed of garlic mash and garnished with torn basil leaves and tomato wedges

Ingredients (Per Serving)

  • 3 spicy chorizo and pork sausages
  • Mashed potatoes (as prepared above)
  • 1 medium tomato
  • 1 clove of garlic
  • 2 fresh basil leaves to garnish

Instructions

  1. Add a couple of tablespoons of vegetable oil to a non-stick frying pan.
  2. Place the unpricked sausages in the pan and cook on a very low heat for twenty minutes or until done, turning frequently with cooking tongs.
  3. The mash in this recipe is slightly different in that when it is ready, a clove of garlic is grated into it and carefully stirred through before serving.
  4. Plate the mash and lay the sausages on top.
  5. Cut the tomato into segments and arrange around the edge of the plate.
  6. Tear the basil leaves and scatter over the top of the sausages.

Photo Guide

The spicy pork and chorizo sausages are gently shallow fried in oil

The spicy pork and chorizo sausages are gently shallow fried in oil

The sausages are laid on the mash with the tomato wedges arranged around the edge

The sausages are laid on the mash with the tomato wedges arranged around the edge

Spicy Pork and Chorizo Sausages With Sweet Potato Mash

This is simply a variation of the recipe above, using the same spicy pork and chorizo sausages but serving them with a mash much more in keeping with their Mediterranean flavour. The sausages are prepared precisely as above so the recipe is for the mash and garnish only.

A ring of black olive halves make an attractive final garnish for this Mediterranean-style bangers and mash

A ring of black olive halves make an attractive final garnish for this Mediterranean-style bangers and mash

Ingredients (Per Serving)

  • 2 medium-sized sweet potatoes
  • 10 pitted black olives
  • Pinch of ground cumin
  • Salt and white pepper

Instructions

  1. Peel and chop the sweet potatoes into chunks of about 1".
  2. Add them to a pot of cold, slightly salted water, ensuring the sweet potato chunks are all covered.
  3. Bring the water to a boil and simmer for around twenty minutes until the sweet potatoes are soft.
  4. Drain the sweet potatoes through a colander and return them to the pot.
  5. Add a little bit of butter and mash well.
  6. Season with the cumin and white pepper, stirring well to combine.
  7. Arrange the sweet potato mash on a plate as a bed for the sausages.
  8. Cut the olives in half lengthwise and arrange around the edge of the mash.
  9. Lay the sausages on top and scatter with freshly torn basil leaves—or any other fresh herb of choice—immediately prior to service.

Photo Guide

Two medium sweet potatoes like this will make one generous serving of sweet potato mash

Two medium sweet potatoes like this will make one generous serving of sweet potato mash

The sweet potato mash is seasoned with a grated garlic clove, pinch of ground cumin and white pepper

The sweet potato mash is seasoned with a grated garlic clove, pinch of ground cumin and white pepper

The sweet potato is piled in the centre of the plate and surrounded by the pitted and halved black olives

The sweet potato is piled in the centre of the plate and surrounded by the pitted and halved black olives

Bangers and Mash and Beans With a Difference

Bangers and mash and beans for most people is likely to mean something very different from this recipe. This version of bangers and mash in particular shows just how easy it can be to revitalise this classic dish and enjoy it in ways far beyond the conventional.

Simple bangers and mash and beans doesn't have to mean ordinary supermarket bangers, packet mash and baked beans in tomato sauce...

Simple bangers and mash and beans doesn't have to mean ordinary supermarket bangers, packet mash and baked beans in tomato sauce...

Ingredients

  • 4 Tuscan herb pork sausages
  • Mashed potatoes
  • 2oz trimmed green beans
  • 1oz butter
  • 1 clove of garlic
  • 1 tbsp freshly chopped parsley
  • Freshly ground black pepper

These Tuscan herb pork sausages were on special offer in a local supermarket. Any specialty sausage can be used and cooked in the same way in preparing this dish.

Instructions

  1. They are fried gently in oil, for about twenty minutes until done.
  2. Melt the butter in a small, non-stick frying pan.
  3. Add the green beans, the peeled and grated garlic clove and plenty of black pepper.
  4. Fry gently for five minutes, turning frequently.
  5. When the potatoes have been mashed, stir through most of the parsley, keeping a little in reserve as a final garnish. Never add the parsley before mashing, as it will become stuck in the prongs of the masher.
  6. Stir it in well and use an ice cream scoop to plate the mash.
  7. Lay the sausages and beans on the plate and scatter over the remaining parsley.

Photo Guide

The pork and Tuscan herb sausages are gently fried in oil

The pork and Tuscan herb sausages are gently fried in oil

Chopped parsley is stirred in to the potatoes only after they are mashed

Chopped parsley is stirred in to the potatoes only after they are mashed

An ice cream scoop is used to plate the mashed potatoes

An ice cream scoop is used to plate the mashed potatoes

Traditional Bangers and Mash With Red Wine and Onion Gravy

The onion gravy in this recipe will take approximately as long to make as the mash.

Traditional bangers and mash with an extra tasty twist

Traditional bangers and mash with an extra tasty twist

As soon as the pot containing the potatoes and water is on the heat, begin preparing the onion gravy as follows:

Ingredients (Per Serving)

  • ½ medium white onion
  • 1oz butter
  • ¼ pint fresh beef stock
  • ¼ pint red wine

Instructions

  1. Place the butter in a non-stick saucepan and put it on a gentle heat to melt.
  2. Finely slice the onion half and separate each slice into strands.
  3. Add the onion to the butter and cook over a low heat until the onion has caramelised and turned a rich golden brown in colour. This should take around ten minutes.
  4. Heat the beef stock in a separate pot until it simmers and pour into the caramelised onion, along with the red wine. Beware of the hot butter sputtering.
  5. Bring back to a moderate simmer and continue to simmer fairly rapidly until a thick, lush onion gravy is formed.
  6. These sausages are plain, beef links. Allow three per person and cook gently in a little vegetable oil in a non-stick frying pan for twenty minutes, turning frequently.
  7. Plate the mashed potato in a mound and lay the bangers on top. Very carefully, spoon the red wine and onion gravy over the top and around the edges.
  8. A few freshly torn basil leaves can be scattered over the top as a final garnish if desired, immediately prior to service.

Photo Guide

The sliced onion is added to the melting butter

The sliced onion is added to the melting butter

Onions will caramelise in the butter

Onions will caramelise in the butter

Red wine and fresh beef stock are added to the caramelised onions

Red wine and fresh beef stock are added to the caramelised onions

SImple and traditional bangers and mash

SImple and traditional bangers and mash

Pork and Leek Bangers and Mash With Onion Gravy

Onion gravy need not of course be made with red wine. It can be made much more simply just with onion, butter and fresh chicken stock.

This onion gravy is made a lighter shade of gold than if served with beef sausages

This onion gravy is made a lighter shade of gold than if served with beef sausages

Ingredients

  • 3 pork and leek sausages
  • Mashed potato
  • ½ small onion
  • 1oz butter
  • ½ pint fresh chicken stock

Instructions

  1. The onions in this instance are not caramelised quite so much as they were for the red wine onion gravy.
  2. Add the heated stock when they have reached a medium golden colour, after about five minutes of sauteeing in the butter and simmer down as before.
  3. Fry the sausages gently in oil for about twenty minutes, plate on top of the mash and finish with your onion gravy.

Photo Guide

The onions are caramelised in the butter only to a light shade of gold

The onions are caramelised in the butter only to a light shade of gold

The pork and leek bangers are placed on top of the mash

The pork and leek bangers are placed on top of the mash

Bangers, Mushrooms and Onion With Potato and Turnip Mash

This is a fairly traditional, if heartier version of bangers and mash. The inclusion of the turnip in the mash adds a bit of extra colour as well as flavour.

A spoonful of English mustard provides the perfect finishing touch to this hearty bangers and mash recipe

A spoonful of English mustard provides the perfect finishing touch to this hearty bangers and mash recipe

Ingredients (Per Serving)

  • 3 beef sausages
  • 1 medium potato
  • ½ small turnip
  • ½ medium white onion
  • 4 button mushrooms
  • 1 tsp English mustard

Instructions

  1. The only difference in the preparation of the mash is the substitution of the small half turnip for one of the potatoes, which should also be peeled and chopped.
  2. Fry the sausages for ten minutes in a little oil before adding the halved mushrooms and sliced onions to cook for ten more minutes along with the bangers.
  3. Plate the mash and lay the sausages on top. The mushroom halves should be arranged around the edge of the plate and the onions on top of the bangers. Finish off with the teaspoon of English mustard.
  4. The English mustard is of course optional and an equally traditional accompaniment to bangers and mash could be either tomato ketchup or HP Sauce.

Photo Guide

One medium potato and half a small turnip provide one serving of mash

One medium potato and half a small turnip provide one serving of mash

The mushrooms and onion are fried in the pan with the bangers

The mushrooms and onion are fried in the pan with the bangers

The bangers are laid on top of the mash and the mushroom halves around the edge of the plate

The bangers are laid on top of the mash and the mushroom halves around the edge of the plate

Are You a Fan of Bangers and Mash?

If you are a fan of bangers and mash, hopefully this page will have given you some ideas for different ways to spice up your favourite comfort food. If you were not previously a fan, perhaps this page will inspire you to give bangers and mash another try? Regardless, thank you for visiting this page and any comments or feedback which you have may be left below.

Traditional Bangers and Mash Recipe

© 2011 Gordon Hamilton