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Bangers and Mash Recipes: How to Spice Up Sausages and Mash

Updated on May 30, 2016

Bangers and Mash - Predictable and Unimaginative Food...???

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

Bangers 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.

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

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

Method

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.

Peel the potatoes and chop them in to approximately 1" chunks. Add them to a medium sized pot and season with salt. Pour in enough cold water to comfortably cover the potatoes and place the pot on a high heat until the water begins to boil. 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.

Drain the potatoes through a colander at your sink and return them to the empty pot. Add the butter and swirl the potatoes around to melt it. Season with a little white pepper and mash with a traditional potato masher.

Spicy Pork and Chorizo Sausages with Garlic Mash

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

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 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

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

Method

Add a couple of tablespoons of vegetable oil to a non-stick frying pan. 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.

The mash in this recipe is slightly different in that when it is ready, a clove of garlic is grated in to it and carefully stirred through before serving.

Plate the mash and lay the sausages on top. Cut the tomato in to segments and arrange around the edge of the plate. Tear the basil leaves and scatter over the top of the sausages.

Spicy Pork and Chorizo Sausages with Sweet Potato Mash

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
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

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.

Ingredients per Serving

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

Method

Peel and chop the sweet potatoes in to chunks of about 1". Add them to a pot of cold, slightly salted water, ensuring the sweet potato chunks are all covered. Bring the water to a boil and simmer for around twenty minutes until the sweet potatoes are soft.

Drain the sweet potatoes through a colander and return them to the pot. Add a little bit of butter and mash well. Season with the cumin and white pepper, stirring well to combine.

Arrange the sweet potato mash on a plate as a bed for the sausages. Cut the olives in half lengthwise and arrange around the edge of the mash. Lay the sausages on top and scatter with freshly torn basil leaves - or any other fresh herb of choice - immediately prior to service.

Bangers and Mash and Beans - With a Difference...

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...
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

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.

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

Method

These Tuscan herb pork sausages were on special offer in a local supermarket. Any speciality sausage can be used and cooked in the same way in preparing this dish. They are fried gently in oil, for about twenty minutes until done.

Melt the butter in a small, non-stick frying pan. Add the green beans, the peeled and grated garlic clove and plenty of black pepper. Fry gently for five minutes, turning frequently.

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.

Stir it in well and use an ice cream scoop to plate the mash. Lay the sausages and beans on the plate and scatter over the remaining parsley.

Traditional Bangers and Mash with Red Wine and Onion Gravy

Traditional bangers and mash with an extra tasty twist
Traditional bangers and mash with an extra tasty twist
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

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

Method

Place the butter in a non-stick saucepan and put it on a gentle heat to melt. Finely slice the onion half and separate each slice in to strands. 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.

Heat the beef stock in a separate pot until it simmers and pour in to the caramelised onion, along with the red wine. Beware of the hot butter sputtering. Bring back to a moderate simmer and continue to simmer fairly rapidly until a thick, lush onion gravy is formed.

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.

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.

A few freshly torn basil leaves can be scattered over the top as a final garnish if desired, immediately prior to service.

Video Presentation of Traditional Bangers and Mash Recipe

Pork and Leek Bangers and Mash with Onion Gravy

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
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

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.

Ingredients

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

Method

The onions in this instance are not caramelised quite so much as they were for the red wine onion gravy. 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.

Fry the sausages gently in oil for about twenty minutes, plate on top of the mash and finish with your onion gravy.

Bangers, Mushrooms and Onion with Potato and Turnip Mash

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
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

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.

Ingredients per Serving

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

Method

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.

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.

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.

The English mustard is of course optional and an equally traditional accompaniment to bangers and mash could be either tomato ketchup or HP Sauce.

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.

Cast your vote for these Bangers and Mash recipes!

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    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire

      Hi Gordon

      some interesting takes on a traditional meal, I like sweet potato with sausage, and a good dolop of picalily.

      cheers

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Tony

      Thanks for the visit and comment. I forgot about Piccalilly! A definite classic bangers and mash condiment.

      Cheers

    • NMLady profile image

      NMLady 5 years ago from New Mexico & Arizona

      Well, this is very interesting. I like to make variations on the basic.

      BTW my mom nearly always put parsnips in her mashed potato.

      I am releasing a HUB on Migas that containe chorizo tomorrow! Wish I had some chorizo left but we ate it all yesterday!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thanks, NMLady, I hope you give something from the page a try.

      I also love parsnips in mashed potato and I had intended including them in one of the dishes here but they are out of season at the moment and I was unable to get any.

      I look forward to reading your Hub :)

    • Cloverleaf profile image

      Cloverleaf 5 years ago from Calgary, AB, Canada

      Gordon - you've done it again! I'm reading your hub and drooling all over the keyboard.

      Bangers and mash is one of my favourite British foods. Whenever I go to the UK for a visit it's one thing I must indulge in. I can't resist the traditional bangers with red wine and onion gravy.

      I think I know what I'm making for supper tonight!

      Cloverleaf

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Cloverleaf

      Yes, there are a lot of people who love traditional bangers and mash. I don't ever remember being in a British pub for a meal where it wasn't on the menu in some shape or form.

      I hope that you enjoy your bangers and mash with the red wine gravy.

      Thanks for the visit and comment!

      Gordon

    • feelhungry 5 years ago

      I have never cook Bangers together with Mash. I would give it a try after preparing the ingredient. Nice Hub. Thumb up and useful. ;-)

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Thank you very much for the visit and comment, feelhungry. I hope that you give this delicious combination a try, in whichever form, and enjoy it as much as millions of other people do in particularly the UK but also beyond.

    • RASO profile image

      RASO 5 years ago from Slovenia

      OK, I`am hungry now :)

    • Movie Master profile image

      Movie Master 5 years ago from United Kingdom

      Hello Gordon, more fantastic recipes - my bangers and mash are boring compared to these wonderful recipes, the photos are fantastic, and I'm looking forward to trying them out!

      Congratulations on Hub of the Day!

    • dabneylewis profile image

      dabneylewis 5 years ago from Boston

      It looks so yummyyyyy

      A big thumb up :)

    • cephla profile image

      cephla 5 years ago from India

      Woah! This is one awesome hub Gordon. The level of detail with which you tackle sausages and mash is what really makes your collection of recipes awesome, for both my eyes, and my pallet. *salivating*

    • SlyMJ profile image

      SlyMJ 5 years ago

      Now I'm starving. Beautifully presented, even down to the useful ads.

    • agvulpes profile image

      Peter 5 years ago from Australia

      G'day Gordon, you have rekindled the memories of my Mum cooking the old fashioned version of bangers and mash when I was a kid way back in the 40s!

      My wife now cooks a very similar bangers and mash using chicken sausages. Very nice indeed. I will refer her to this Hub to get some further variations!

      Congratulations on gaining the Hub of the Day award :-)

    • Trsmd profile image

      Trsmd 5 years ago from India

      If you want to add herbs, try adding some Mediterranean ones like rosemary, sage, thyme, or oregano.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Wow! What a surprise today and a great honour - I am thrilled.

      @ RASO - Thank you. I hope you found something nice to take away your hunger!

      @ Movie Master - Thank you. I'm sure your mash isn't boring, just traditional, as we have come to prepare and expect it. I hope you enjoy anything you try from here and come up with your own great ideas on the theme. :)

      @ dabneylewis - Thank you for the visit and comment. I hope you try out one of these ideas.

      @ cephla - Thank you, cephla. I hope something here cures your salivating! :)

      @ SlyMY - Thanks. I'm glad you like the way it's laid out.

      @ agvulpes - Thank you for the visit and comment. Glad it brought back memories for you. I must get some chicken sausages and add them to the page!

    • Dardia 5 years ago

      These all sound real tasty! I'll have to try them all. I have actually never even tried the the traditional version. So that will be a treat for us as well.

    • Karen N profile image

      Karen N 5 years ago from United States

      Looks good, I would like to try the bangers with red wine and onion gravy.

    • nikashi_designs 5 years ago

      My mouth is actually salivating with the idea of sinking my teeth into some Bangers and Mash. Who new that a simple British delight could be improved on. Heading now to the supermarket. Excellent Hub, one that you might consider making into a cook book?

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @ Trsmd - You are absolutely right that all these herbs will go well in bangers. I am not sure which herbs were in the Tuscan ones - the butcher's assistant didn't know! :) Thanks for the visit and comment.

      @ Dardia - Thank you. You have been missing out on a classic and I very much hope you enjoy.

      @ Karen N - Thanks, Karen. The red wine and onion gravy is very much a favourite of mine, too. It also goes well with a lot of other beef dishes.

      @ nikashi_designs - You are absolutely right in that so many dishes like this can be spruced up surprisingly well in the simplest of ways. The idea of producing a cookbook has been mentioned to me before. If I can ever find the time, I may think seriously about it. Thanks for visiting and I hope you enjoy your bangers and mash.

    • RTalloni profile image

      RTalloni 5 years ago from the short journey

      Congrats on Hub of the Day! And the recipe looks fab.

    • catsimmons profile image

      Catherine Simmons 5 years ago from Mission BC Canada

      This is AWESOME!!! "Bangers and Mash" have always been my favourite, especially with gravy, Yorkshire puddings and white cabbage in cheese sauce...now I have even more ymmy ideas thanks to you :-)

    • DzyMsLizzy profile image

      Liz Elias 5 years ago from Oakley, CA

      Wow! No wonder you earned Hub of the Day! Congratulations on that. What a lot of variations with excellent descriptions, photos and even video!!

      I'm going to add my own variation--as a vegetarian, I'll use the meat-analog (fake meat) soy based sausages, and veggie boullion instead of chicken stock in the gravies ... but all the variations with the potatoes themselves are great ideas!

      Voted up and useful.

    • Maren Morgan M-T profile image

      Maren Elizabeth Morgan 5 years ago from Pennsylvania

      Wow - lovin all the variations. Makes me miss Britain. I had trouble figuring out what the photo was with the fishing worms all over the bangers....then I realized it was long sections of wine reddened onion! hahaha!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @ RTalloni - Thank you. I certainly enjoyed eating these dishes as well as preparing them! :)

      @ catsimmons - Glad you enjoy bangers and mash and a pleasure to give you more ideas. You reminded me that I never did the one where bangers and mash are served in a giant Yorkshire Pudding. Have had that a few times! Thanks for the visit and leaving the comment.

      @ DzyMsLizzy - Thank you for the comment. I was going to add vegetarian sausage on the page but it's not something readily available near where I live at the moment. The next time I can get some, I'll add them - I promise! :)

      @ Maren Morgan - You know, I now see your point exactly: the onion strands do look like lug worms! I'll never see that photo again the same way. Funnily enough, I am off fishing tomorrow and Friday. Maybe I should make some red wine onion gravy as bait instead of obtaining the more expensive stuff :) Thanks for the visit (and the laugh!)

    • charmike4 profile image

      Michael Kromwyk 5 years ago from Adelaide, South Australia

      Thanks Gordon, am cooking sausages tonight, so you have inspired me to try something different!

    • Cardisa profile image

      Carolee Samuda 5 years ago from Jamaica

      Just delicious! I like a man who can cook too! I just love mash. I like mine with coconut milk instead of regular milk.

    • leroy64 profile image

      Brian L. Powell 5 years ago from Dallas, Texas (Oak Cliff)

      Thank you. You cleared something up for me.

      I knew bangers and mash involved sausages but I did not realize mashed potatoes were involved. I think I will try the chorizo recipe. We have a lot of that style of sausage here in Texas. Any idea why bangers is the name for sausage? Just curious.

    • J.S.Matthew profile image

      JS Matthew 5 years ago from Massachusetts, USA

      Congratulations on being selected for the Hub of the Day!

      This sounds delicious! I like all the ingredients so I bet I would like this dish. I'll bookmark for later use. Voting Up and Sharing! Great Photos too!

      JSMatthew~

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      Congrats on getting Hub of the Day!

      All of your variations sounds great. I love sweet potatoes so I would definitely try that. The onion gravy sounds amazing, too. And the ring of black olives is a great touch. Thanks for all of the detailed directions and photos!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @ charmike4 - Great! Hope you enjoy whatever you come up with. Thinking out of the box is great fun. Good luck and thanks for visiting.

      @ Cardisa - I appreciate a lady who likes a man who can cook ;) Coconut milk is not something I have tried with mash but it certainly appeals and I promise to give it a try.

      @ leroy - I hope you enjoy your chorizo and mash. The reason bangers are called bangers is fairly straightforward. Too many people try to cook the sausages too quickly. The skin is animal instestine and what happens is the fat heats and expands in the filling, while the skin can not expand, and the sausages burst - BANG! This is why people started pricking their sausages with a fork before putting them in to the pan. Bad move! All that happens in this instance is that the juices, flavours and moisture are lost to the pan - you may as well eat your shoes. Cook them nice and slow and easy - unpricked - and you will enjoy "non"-bangers at their very best :)

      @ J S Matthew - Thank you. I hope this is something you will try and very much enjoy. Even the most basic version is delicious, I promise! :)

    • Rastamermaid profile image

      Rastamermaid 5 years ago from Universe

      I've never seen banger and mash look so appetizing!

      Great hub,voted up!

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @ randomcreative - Thank you for your visit and comment. It is surprising how well bangers go with sweet potatoes. The variations - well, they are down to individual taste but obviously I personally love them all! :)

      @ Rastamermaid - I am glad you find these varied bangers and mash options appetising. Hope you enjoy and thanks for your visit and encouragement :)

    • Cromper 5 years ago

      Excellent hub Gordon!

      Funnily enough I will be having bangers and mash later today (I use a potato ricer these days). I always have 'Yorkshire caviar' (mushy peas) with mine which I have just pre-prepared as we speak.

      I find adding a bit of grated extra mature cheddar to the mash adds a 'moreish' dimension.

      Thanks for an inspirational and mouth-watering hub.

    • manmade76 profile image

      manmade76 5 years ago from Kolkata

      Really a wonderful hub with lively pictures

    • Joseph Goode profile image

      Joseph Goode 5 years ago from Los Angeles, California

      I love your take and twist on bangers n mash--- Loved it!!!

    • hassan ismaeil profile image

      hassan ismaeil 5 years ago from cairo

      good hub man

    • Stephanie Henkel profile image

      Stephanie Henkel 5 years ago from USA

      Coming from the U.S. bangers and mash is a dish I've never cooked, but your recipes sound so good and easy to make that I'm going to try some of them soon. The sausage with sweet potato mash sounds especially good, as does the bangers and mash with red wine and onion gravy. Great ideas for something different for a fall supper. Congratulations on your Hub of the Day award, too!

    • frogyfish profile image

      frogyfish 5 years ago from Central United States of America

      Delightful discovering what 'bangers' were as well as 'mash'. From my perspective that could have involved corn and sugar and a swamp! ;-)

      Your video was pleasing to watch and listen. All your recipes sounded delicious but the first one I'd try would be the sweet potatoes. Interesting and useful hub! Thanks for sharing.

    • akif 5 years ago

      I Love to eat food..

      iphone 5

    • MarleneB profile image

      Marlene Bertrand 5 years ago from Northern California, USA

      Oh, I was so hungry after reading this. The pictures are excellent, but they made me even hungrier. I'm actually whipping up a batch of Bangers and Mash today. I never really knew what Bangers and Mash were until now. But, I have the ingredients, so I'll try my hand at it.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      @ Cromper - Thanks for the visit and comment. Glad you liked the Hub. Yes, mushy peas are another excellent accompaniment to bangers and mash and cheddar definitely adds a little extra zing to the mash!

      @ manmade76 - Thanks, glad you enjoyed the Hub and pics

      @ Joseph Goode - Thank you. I hope it's something you'll try out for yourself.

      @ hassan ismaeil - Thanks for visiting and taking the time to comment.

      @ Stephanie Henkel - Thank you for the comment and the visit. I am glad I have given you a new idea and hope it is something you will enjoy. The versatility of the concept really does mean that it can be meade to suit most tastes, with ingredients sourced from virtually anywhere in the world.

      @ frgyfish - Glad I've enlightened you to the meaning of bangers and mash and shown that it is not what you may otherwise have thought! :) Hope you enjoy it made with sweet potatoes or whichever way you choose to try it.

      @ akif - You and me both! Thanks for visiting.

      @ MarleneB - Thank you. I very much hope that you enjoyed your bangers and mash and that you will experiment with the different options until you find the ideal combination to suit your personal tastes.

    • The Blagsmith profile image

      The Blagsmith 5 years ago from Britain

      Waah, taking a traditional British meal and turning it into something more gourmet with continental touches. I admire it and so therefore have linked it to my hub called Customs and Cultures which examines the dietary differences between British and Japanese food. It is linked under 'sausage, beans and mash'.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hello, Blagsmith

      Thank you very much for the comment and the link. I'm glad you like the Hub and hope you will try out one or two of these ideas.

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