22 Delicious Bangers and Mash Recipes for Comfort Food Lovers

You know those days when only the heartiest comfort food will do? That’s where bangers and mash come in—a classic dish that’s as satisfying to make as it is to eat. Whether you’re after a quick weeknight dinner or a cozy weekend meal, we’ve rounded up 22 delicious recipes that’ll have you reaching for seconds. Dive in and discover your new favorite twist on this beloved comfort food!

Classic Bangers and Mash with Onion Gravy

Gather ’round, comfort food lovers, because we’re about to dive fork-first into a dish that’s as fun to say as it is to eat. Bangers and Mash with Onion Gravy is the culinary equivalent of a warm hug, and we’re here to guide you through making it with a side of smiles.

Ingredients

• 4 links pork sausage
• 4 large potatoes, peeled and quartered
• 1/2 cup milk
• 4 tbsp butter
• 1 large onion, thinly sliced
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. While the sausages cook, place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
3. Drain the potatoes and return them to the pot. Add 2 tbsp butter and 1/2 cup milk. Mash until smooth. Tip: For extra creamy mash, warm the milk before adding.
4. Remove the sausages from the skillet and set aside. In the same skillet, add the remaining 2 tbsp butter and the sliced onion. Cook over medium heat until soft and golden, about 5 minutes.
5. Sprinkle the flour over the onions and stir to combine. Gradually add the beef stock, stirring constantly, until the gravy thickens, about 3 minutes. Tip: For a smoother gravy, whisk vigorously while adding the stock.
6. Return the sausages to the skillet, nestling them into the onion gravy. Simmer for 2 minutes to heat through.
7. Season the mashed potatoes and gravy with salt and pepper to taste.

Zesty and hearty, this dish pairs creamy, buttery mash with juicy sausages smothered in rich, savory gravy. Serve it up with a side of steamed greens for a pop of color, or go all-in with a pint of your favorite ale to complete the pub experience at home.

Guinness Bangers and Mash

Zesty and bold, this Guinness Bangers and Mash is the comfort food hero you didn’t know you needed, combining the rich, malty depths of Guinness with the humble sausage and mash in a way that’ll make your taste buds sing (or at least hum a happy tune). Perfect for those days when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 4 pork sausages
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup Guinness beer
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tbsp butter
• 2 lbs potatoes, peeled and cubed
• 1/2 cup milk
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 pork sausages and cook until browned on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add 1 large onion, thinly sliced, and cook until softened, about 3 minutes. Add 2 cloves garlic, minced, and cook for 1 minute more.
3. Pour in 1 cup Guinness beer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes to reduce slightly.
4. Add 1 cup beef stock, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Stir to combine, then return the sausages to the skillet. Simmer for 15 minutes, or until the sauce has thickened.
5. Meanwhile, boil 2 lbs potatoes, peeled and cubed, in salted water until tender, about 15 minutes. Drain and return to the pot.
6. Add 2 tbsp butter and 1/2 cup milk to the potatoes. Mash until smooth, then season with salt and pepper to taste.
7. Serve the sausages and onion gravy over the mashed potatoes. Tip: For an extra creamy mash, warm the milk before adding it to the potatoes.

Now, the moment of truth: the sausages are juicy, the gravy is rich with a hint of beer bitterness, and the mash is as smooth as a jazz tune. Try serving it with a side of steamed greens to cut through the richness, or go all in and top with extra gravy because, let’s be honest, there’s no such thing as too much gravy.

Caramelized Onion and Thyme Bangers and Mash

Feeling fancy but craving comfort? This Caramelized Onion and Thyme Bangers and Mash is your ticket to a gourmet twist on a classic that’ll have your taste buds doing a happy dance.

Ingredients

• 4 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 4 pork sausages
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 4 tbsp butter
• 1 tsp fresh thyme leaves
• 1/2 cup beef stock

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions, salt, and sugar. Cook for 20 minutes, stirring occasionally, until onions are golden and caramelized.
2. While onions cook, boil potatoes in salted water for 15 minutes or until fork-tender. Drain and return to pot.
3. Add milk and butter to potatoes. Mash until smooth. Tip: For extra creamy mash, warm the milk before adding.
4. In a separate pan, cook sausages over medium heat for 10 minutes, turning occasionally, until browned and cooked through.
5. Add thyme and beef stock to caramelized onions. Simmer for 5 minutes until slightly reduced.
6. Serve mashed potatoes topped with sausages and smothered in caramelized onion gravy.

Absolutely divine, the creamy mash pairs perfectly with the savory sausages and sweet, herby onions. Try serving it with a side of steamed greens for a pop of color and freshness.

Cheesy Bangers and Mash Bake

Now, who said comfort food can’t have a little pizzazz? Dive fork-first into this Cheesy Bangers and Mash Bake, where classic meets cozy in a dish that’s as fun to make as it is to devour. Perfect for those nights when only cheese and potatoes will do.

Ingredients

• 1 lb pork sausages
• 4 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. In a skillet over medium heat, cook the pork sausages until they’re golden brown and no longer pink inside, about 10 minutes. Tip: Prick the sausages with a fork before cooking to prevent them from bursting.
3. Transfer the cooked sausages to a cutting board and slice them into 1-inch pieces.
4. In a large bowl, mix the mashed potatoes with heavy cream, butter, salt, black pepper, and garlic powder until smooth and creamy. Tip: For extra fluffy mash, warm the cream and butter before mixing.
5. Spread half of the mashed potato mixture into the bottom of a greased baking dish.
6. Arrange the sliced sausages evenly over the mashed potatoes.
7. Sprinkle half of the shredded cheddar cheese over the sausages.
8. Top with the remaining mashed potatoes and smooth the surface with a spatula.
9. Finish by sprinkling the rest of the cheddar cheese on top.
10. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a more golden top, broil for the last 2 minutes of baking.

Unbelievably creamy, with a golden cheese crust that’s downright irresistible, this bake is a hug in dish form. Serve it straight from the oven with a side of steamed greens for a pop of color, or go all-in with a drizzle of gravy for the ultimate comfort meal.

Mustard and Ale Bangers and Mash

Tantalizingly tasty and packed with punchy flavors, this Mustard and Ale Bangers and Mash is the ultimate comfort food with a boozy twist that’ll have your taste buds dancing. Perfect for those evenings when you crave something hearty yet effortlessly chic, this dish is a surefire way to impress with minimal fuss.

Ingredients

– 4 large sausages
– 2 cups mashed potatoes
– 1 tbsp olive oil
– 1 onion, thinly sliced
– 1 cup ale
– 2 tbsp whole grain mustard
– 1 tbsp butter
– Salt to taste
– Pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 4 large sausages to the skillet, browning them on all sides for about 5 minutes.
3. Remove the sausages and set aside; in the same skillet, add 1 thinly sliced onion, cooking until soft and golden, about 3 minutes.
4. Pour in 1 cup ale, scraping up any browned bits from the bottom of the skillet for extra flavor.
5. Stir in 2 tbsp whole grain mustard and return the sausages to the skillet, simmering for 10 minutes until the sauce thickens slightly.
6. Meanwhile, warm 2 cups mashed potatoes, stirring in 1 tbsp butter for extra creaminess.
7. Season the sauce and mashed potatoes with salt and pepper to taste.
8. Serve the sausages over the mashed potatoes, generously spooning the ale and mustard sauce over the top.
Piping hot and gloriously messy, this dish boasts a perfect harmony of creamy, spicy, and malty notes. Try serving it with a side of crusty bread to sop up every last drop of that delicious sauce.

Herbed Bangers with Creamy Mash

Venture into the world of comfort food with a dish that’s as fun to say as it is to eat—herbed bangers meet their match with a cloud-like bed of creamy mash. Perfect for those nights when only something hearty will do, this dish promises to be a hug in a plate.

Ingredients

• 1 lb pork sausages
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 large potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your skillet over medium heat and add 2 tbsp olive oil.
2. Once the oil is shimmering, add 1 lb pork sausages, sprinkling them with 1 tsp dried thyme and 1 tsp dried rosemary for that herby goodness.
3. Cook the sausages for about 5 minutes on each side, or until they’re golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each sausage gets perfectly crispy.
4. While the sausages cook, boil 4 large potatoes in salted water until fork-tender, about 15 minutes.
5. Drain the potatoes and return them to the pot. Add 1/2 cup heavy cream, 4 tbsp unsalted butter, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Mash the potatoes until smooth and creamy. Tip: For extra fluffiness, warm the cream and butter before adding.
7. Serve the herbed bangers atop a generous mound of creamy mash. Tip: Garnish with a sprinkle of fresh herbs for a pop of color and freshness.

Just like that, you’ve got a dish where the savory, herby sausages play off the silky, buttery mash in a symphony of flavors. Try serving it with a side of steamed greens for a touch of color and crunch.

Spicy Bangers and Sweet Potato Mash

Alright, folks, let’s dive into a dish that’s equal parts comfort and kick—your taste buds won’t know what hit ’em! Imagine juicy sausages with a fiery twist, lounging on a bed of velvety sweet potato mash. It’s the kind of meal that makes you wanna do a happy dance right there in the kitchen.

Ingredients

• 1 lb spicy Italian sausages
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F to keep the sausages warm after cooking.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sausages and cook for 5 minutes per side, or until browned and cooked through. Tip: Don’t overcrowd the pan—give those sausages room to sizzle!
3. While the sausages cook, place the sweet potatoes in a pot of boiling water. Cook for 15 minutes, or until fork-tender. Tip: Cut the potatoes into even-sized cubes for uniform cooking.
4. Drain the sweet potatoes and return them to the pot. Add 1/4 cup heavy cream, 2 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth. Tip: For extra creaminess, warm the cream and butter before adding.
5. Serve the spicy sausages over a generous scoop of sweet potato mash. Leftovers? This dish reheats like a dream—just cover and warm in the oven at 350°F for 10 minutes.

Look at that—a plate that’s a riot of textures and flavors, from the snappy sausages to the cloud-like mash. Try topping it with a drizzle of maple syrup for a sweet-spicy showdown that’ll have everyone asking for seconds.

Bangers and Mash with Stout Gravy

Now, who said comfort food can’t have a little flair? Bangers and Mash with Stout Gravy is here to prove that even the most humble dishes can strut their stuff with the right ingredients and a dash of creativity. Perfect for those evenings when you’re craving something hearty but aren’t afraid to play with your food.

Ingredients

• 4 links pork sausages
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup stout beer
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 2 lbs potatoes, peeled and quartered
• 1/2 cup milk
• 4 tbsp butter
• Salt and pepper to taste

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil. Once hot, add the sausages and cook until browned on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
2. Remove the sausages and set aside. In the same skillet, add the remaining olive oil and sauté the onion until soft and golden, about 5 minutes. Add the garlic and cook for another minute.
3. Sprinkle the flour over the onions and stir to combine. Gradually pour in the stout beer, beef stock, and Worcestershire sauce, stirring constantly to avoid lumps. Bring to a simmer and return the sausages to the skillet. Simmer for 10 minutes, or until the gravy thickens. Tip: For a smoother gravy, strain it before serving.
4. While the gravy simmers, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add the milk and butter, then mash until smooth. Season with salt and pepper to taste. Tip: Warm the milk before adding to the potatoes for a fluffier mash.

Dive into this dish where the creamy mash meets the rich, beer-infused gravy, creating a symphony of flavors that’s both comforting and bold. Serve it with a side of steamed greens to cut through the richness, or go all out with a pint of stout on the side for the full experience.

Bangers and Mash with Apple Cider Onions

Ready to dive into a dish that’s as fun to say as it is to eat? Bangers and Mash with Apple Cider Onions is the comfort food hero you didn’t know you needed, combining juicy sausages, creamy mashed potatoes, and a sweet-tangy onion twist that’ll have your taste buds doing a happy dance.

Ingredients

• 4 large sausages
• 2 lbs potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 large onion, thinly sliced
• 1 cup apple cider
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to keep the sausages warm after browning.
2. Heat olive oil in a large skillet over medium heat. Add sausages and brown on all sides, about 5 minutes total. Transfer to the oven to keep warm.
3. In the same skillet, add sliced onions and cook until soft, about 5 minutes. Pour in apple cider and simmer until the liquid reduces by half, about 10 minutes.
4. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
5. Add heavy cream and butter to the potatoes. Mash until smooth and season with salt and pepper.
6. Remove sausages from the oven. Serve mashed potatoes topped with sausages and apple cider onions.

Oh, the magic of this dish lies in the contrast: creamy, buttery mash meets the snap of perfectly browned sausages, all brought together by those caramelized, cider-kissed onions. Try serving it with a side of steamed greens for a pop of color and freshness that cuts through the richness.

Bangers and Mash Pie

Mmm, imagine diving into a dish that combines the hearty comfort of bangers and mash with the cozy embrace of a pie crust. That’s right, we’re talking about a Bangers and Mash Pie – the ultimate mash-up that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb pork sausages
• 2 cups mashed potatoes
• 1 pie crust (9-inch)
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 1/2 cup beef stock
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook until translucent, about 5 minutes.
3. Add 1 lb pork sausages to the skillet, breaking them into small pieces. Cook until browned, about 10 minutes.
4. Stir in 1/2 cup beef stock and 1 tbsp Worcestershire sauce. Simmer for 5 minutes until the liquid reduces slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Roll out the pie crust and line a 9-inch pie dish. Trim the edges.
6. Spread 2 cups mashed potatoes evenly over the bottom of the pie crust.
7. Pour the sausage mixture over the mashed potatoes.
8. Cover with the remaining pie crust or create a lattice top. Seal the edges and brush with beaten egg for a golden finish.
9. Bake for 25-30 minutes, or until the crust is golden brown.
10. Let the pie cool for 10 minutes before slicing.

This Bangers and Mash Pie is a textural dream with creamy mashed potatoes, savory sausage, and a flaky crust. Try serving it with a side of steamed greens for a pop of color and freshness.

Bangers and Mash with Red Wine Gravy

Let’s face it, nothing says ‘comfort food’ quite like a plate of bangers and mash, especially when it’s drenched in a luxurious red wine gravy that’ll make your taste buds sing. This dish is the culinary equivalent of a warm hug on a chilly evening, and trust me, your stomach will thank you for it.

Ingredients

• 4 pork sausages
• 2 cups mashed potatoes
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 cup red wine
• 1 cup beef stock
• 1 tbsp butter
• 1 tbsp all-purpose flour
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 4 pork sausages to the skillet, browning them on all sides for about 10 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove sausages from the skillet and set aside on a plate.
4. In the same skillet, add 1 thinly sliced onion, cooking until soft and golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
5. Sprinkle 1 tbsp all-purpose flour over the onions, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in 1 cup red wine and 1 cup beef stock, bringing the mixture to a simmer. Tip: Scrape up any browned bits from the bottom of the pan for extra flavor.
7. Return the sausages to the skillet, simmering in the gravy for another 10 minutes until the sauce thickens.
8. Season the gravy with salt and pepper to taste.
9. Serve the sausages over 2 cups mashed potatoes, generously ladling the red wine gravy on top.

Juicy sausages perched atop creamy mashed potatoes, all smothered in a rich, velvety red wine gravy—this dish is a symphony of textures and flavors. For an extra touch of elegance, garnish with a sprig of fresh thyme or a drizzle of balsamic reduction.

Bangers and Mash with Peas and Carrots

So, you’ve decided to dive into the comfort food abyss with a dish that’s as fun to say as it is to eat. Bangers and Mash with Peas and Carrots is the culinary equivalent of a warm hug from your favorite aunt—unexpectedly delightful and ridiculously satisfying.

Ingredients

• 4 links pork sausage
• 4 large potatoes, peeled and quartered
• 1/2 cup milk
• 4 tbsp butter
• 1 cup frozen peas
• 1 cup diced carrots
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add the pork sausages to the skillet and cook for 5 minutes on each side, or until golden brown and cooked through.
3. While the sausages cook, place the potatoes in a large pot of salted water and bring to a boil. Cook for 15 minutes, or until tender.
4. Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper, then mash until smooth.
5. In a small saucepan, bring the beef broth to a simmer and add the peas and carrots. Cook for 5 minutes, or until vegetables are tender.
6. Serve the mashed potatoes on a plate, top with the sausages, and spoon the peas and carrots alongside.

Mmm, the creamy mash pairs perfectly with the juicy sausages, while the peas and carrots add a sweet crunch. For an extra twist, try serving this dish with a drizzle of gravy or a sprinkle of fresh herbs for a pop of color and flavor.

Bangers and Mash with Mushroom Gravy

Whipping up a storm in the kitchen has never been more delightful than with this hearty, belly-warming classic that’s sure to make your taste buds dance the cha-cha. Perfect for those evenings when only comfort food will do, this dish is a playful twist on tradition that’ll have you coming back for seconds—and maybe thirds.

Ingredients

• 4 large sausages
• 2 lbs potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup milk
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp all-purpose flour
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) to keep the sausages warm after browning.
2. Heat olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, about 5 minutes. Transfer to the oven to keep warm.
3. In the same skillet, add onions and mushrooms. Cook until softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add garlic and cook for 1 minute until fragrant. Sprinkle flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in beef stock and Worcestershire sauce. Bring to a simmer, stirring frequently, until the gravy thickens, about 5 minutes. Tip: For a smoother gravy, strain it before serving.
6. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
7. Add butter and milk to the potatoes. Mash until smooth. Tip: For extra creamy mash, warm the milk before adding.
8. Season the gravy and mash with salt and pepper to taste.
9. Serve sausages over a bed of mash, smothered in mushroom gravy.

Yummy doesn’t even begin to cover it—the creamy mash pillows the savory sausages, while the umami-rich gravy ties it all together with a bow. For a fun twist, try serving it in individual mini skillets for that rustic, shareable vibe.

Bangers and Mash with Leek and Bacon

Get ready to dive fork-first into a dish that’s the culinary equivalent of a warm hug—Bangers and Mash with Leek and Bacon. This hearty meal turns simple ingredients into a symphony of flavors that’ll have your taste buds dancing the cha-cha.

Ingredients

• 4 links pork sausage
• 2 cups mashed potatoes
• 1 leek, thinly sliced
• 4 strips bacon, chopped
• 2 tbsp butter
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Remove sausages and set aside. In the same skillet, add bacon and cook until crispy, about 5 minutes.
3. Add leeks to the skillet with bacon and cook until softened, about 3 minutes. Tip: Stir frequently to prevent burning.
4. Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2 minutes.
5. Return sausages to the skillet, cover, and simmer for 5 minutes. Tip: This allows the flavors to meld beautifully.
6. Meanwhile, heat mashed potatoes according to package instructions or until hot.
7. Serve sausages and leek-bacon mixture over mashed potatoes. Drizzle with the sauce from the skillet.

Who knew comfort could taste so gourmet? The creamy mash perfectly balances the savory sausages and smoky bacon, while the leeks add a subtle sweetness. Try serving it with a side of crusty bread to sop up every last drop of that delicious sauce.

Bangers and Mash with Cheddar Mash

Oh, the joys of comfort food that hugs your soul from the inside out! Today, we’re diving fork-first into a dish that’s as fun to say as it is to eat—Bangers and Mash with a cheesy twist that’ll make your taste buds do a happy dance.

Ingredients

• 4 links pork sausage
• 2 lbs potatoes, peeled and quartered
• 1/2 cup milk
• 4 tbsp butter
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 cup beef broth
• 1 tbsp flour

Instructions

1. Preheat your oven to 400°F to keep the sausages warm after browning.
2. Heat olive oil in a large skillet over medium heat, add sausages, and brown on all sides, about 5 minutes total. Remove and set aside on a baking sheet in the oven.
3. In the same skillet, add onions and cook until soft and golden, about 5 minutes. Sprinkle flour over onions, stir to coat, and cook for 1 minute.
4. Gradually add beef broth to the skillet, stirring constantly until the mixture thickens into a gravy, about 3 minutes. Keep warm on low heat.
5. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
6. Add milk, butter, salt, and pepper to the potatoes. Mash until smooth, then stir in cheddar cheese until melted and combined.
7. Plate a generous scoop of cheesy mash, top with a sausage, and smother with onion gravy.

Mmm, the creamy, cheesy mash pairs perfectly with the juicy bangers and rich onion gravy, creating a symphony of flavors that’s downright irresistible. Serve this up with a side of roasted veggies or a simple green salad to cut through the richness, and watch it disappear before your eyes!

Bangers and Mash with Horseradish Cream

Kickstart your culinary adventure with a dish that’s as fun to say as it is to eat—bangers and mash with horseradish cream. This hearty, comforting meal is the perfect way to bring a little British flair to your American table, and trust us, your taste buds will thank you for the ride.

Ingredients

• 4 links pork sausage
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 cup milk
• 2 tbsp prepared horseradish
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef stock

Instructions

1. Preheat your oven to 400°F (204°C) to keep the sausages warm after browning.
2. Heat olive oil in a large skillet over medium-high heat. Add the sausages and brown on all sides, about 5 minutes total. Transfer to the oven to keep warm.
3. While the sausages brown, boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well.
4. Mash the potatoes with butter, milk, salt, and pepper until smooth. Tip: For extra creamy mash, warm the milk and butter before adding.
5. In a small bowl, whisk together heavy cream and horseradish for the sauce. Tip: Adjust horseradish to taste for more or less kick.
6. Return the skillet to medium heat, add beef stock, and scrape up any browned bits. Simmer until slightly reduced, about 2 minutes.
7. Serve the sausages over a bed of mashed potatoes, drizzle with the pan sauce, and top with horseradish cream. Tip: Garnish with chopped chives for a pop of color and flavor.

Who knew comfort food could pack such a punch? The creamy, spicy horseradish sauce cuts through the richness of the sausages and buttery mash, creating a symphony of flavors. Try serving it with a side of steamed greens to round out the meal.

Bangers and Mash with Caramelized Balsamic Onions

Today is ‘2025-08-19 02:38:48.626702’, and if you’re looking for a dish that’s as fun to say as it is to eat, you’ve hit the jackpot. Bangers and Mash with Caramelized Balsamic Onions is the comfort food hero we all deserve, combining juicy sausages, creamy mashed potatoes, and onions so sweet they could probably solve world peace.

Ingredients

• 4 links pork sausages
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 4 tbsp butter
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 10 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the onions and cook over low heat, stirring occasionally, until soft and golden, about 20 minutes.
3. Stir in the balsamic vinegar and brown sugar into the onions. Cook for another 5 minutes until the onions are caramelized. Tip: Keep the heat low to prevent burning.
4. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
5. Add the milk and butter to the potatoes. Mash until smooth. Tip: For extra creamy mash, warm the milk before adding.
6. Return the sausages to the skillet with the onions to heat through for about 2 minutes.
7. Serve the sausages and onions over the mashed potatoes. Tip: Garnish with fresh parsley for a pop of color.

Just like that, you’ve got a plate that’s a symphony of textures and flavors—creamy, savory, and sweet all at once. Try serving it with a side of steamed greens to cut through the richness, or go all out with a pint of your favorite ale for the full pub experience.

Bangers and Mash with Sage and Onion Gravy

Unbelievably delicious and comfortingly classic, this dish is the culinary equivalent of a warm hug on a chilly evening. Perfect for when you’re craving something hearty but don’t want to spend all night in the kitchen, it’s a foolproof recipe that promises to deliver on flavor every single time.

Ingredients

• 4 large sausages
• 4 large potatoes, peeled and quartered
• 4 tbsp butter
• 1/2 cup milk
• 1 large onion, thinly sliced
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and place the sausages on a baking sheet. Bake for 25 minutes, turning halfway through, until golden brown.
2. While the sausages cook, boil the potatoes in salted water for 15 minutes or until fork-tender. Drain well.
3. Mash the potatoes with 2 tbsp butter and the milk until smooth. Season with salt and pepper to taste.
4. In a skillet over medium heat, melt the remaining 2 tbsp butter and sauté the onion until soft and golden, about 5 minutes.
5. Sprinkle the flour over the onions, stirring constantly for 1 minute to create a roux.
6. Gradually whisk in the beef stock, bringing the mixture to a simmer. Cook for 5 minutes, or until the gravy thickens.
7. Stir in the chopped sage and season with salt and pepper. Simmer for another 2 minutes.
8. Serve the mashed potatoes topped with the sausages and smothered in the sage and onion gravy.

Outrageously creamy mashed potatoes meet perfectly seasoned sausages, all brought together by a rich, herby gravy that’s got just the right amount of kick. For an extra touch of elegance, garnish with a sprinkle of fresh sage leaves or a side of steamed greens.

Bangers and Mash with Blue Cheese Mash

Unbelievably delicious and comfortingly hearty, this twist on the classic Bangers and Mash will have you singing its praises from the first bite. With a blue cheese mash that’s as bold in flavor as it is in personality, this dish is a surefire way to spice up your dinner routine.

Ingredients

• 4 links pork sausage
• 2 lbs potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 cup crumbled blue cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup beef stock
• 1 tbsp all-purpose flour
• 1 small onion, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C). Place the sausages on a baking sheet and bake for 20 minutes, turning halfway through, until golden brown.
2. While the sausages cook, boil the potatoes in a large pot of salted water for 15 minutes, or until fork-tender.
3. Drain the potatoes and return them to the pot. Add the heavy cream, butter, blue cheese, salt, and pepper. Mash until smooth and creamy. Tip: For extra fluffy mash, heat the cream and butter before adding.
4. Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
5. Sprinkle the flour over the onions and stir for 1 minute. Gradually add the beef stock, stirring constantly, until the gravy thickens.
6. Serve the sausages over the blue cheese mash, topped with the onion gravy. Tip: For a crispy finish, broil the assembled dish for 2 minutes before serving.

Mouthwateringly rich, the creamy blue cheese mash pairs perfectly with the savory sausages and sweet onion gravy. Try serving it with a side of roasted Brussels sprouts for a pop of color and crunch.

Bangers and Mash with Roasted Garlic Mash

Ready to dive into a dish that’s as fun to say as it is to eat? Bangers and Mash with Roasted Garlic Mash is the ultimate comfort food that’ll have you swooning with its savory sausages and creamy, garlicky potatoes. It’s like a hug in a bowl, but with more flavor and less awkwardness.

Ingredients

• 4 large russet potatoes, peeled and quartered
• 1 head of garlic
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 4 pork sausages
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 1 cup beef stock
• 1 tbsp all-purpose flour
• 1 tsp Worcestershire sauce

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, boil the potatoes in salted water for 15-20 minutes until fork-tender. Tip: Start with cold water to ensure even cooking.
3. Drain the potatoes and return them to the pot. Add the milk, butter, salt, pepper, and squeeze in the roasted garlic cloves. Mash until smooth. Tip: For extra creamy mash, warm the milk and butter before adding.
4. In a skillet, heat 1 tbsp olive oil over medium heat. Add the sausages and cook for 15-20 minutes, turning occasionally, until browned and cooked through. Tip: Don’t overcrowd the pan to get a good sear.
5. Remove the sausages and set aside. In the same skillet, add the onion and cook for 5 minutes until soft. Sprinkle with flour, stir, and gradually add the beef stock and Worcestershire sauce. Simmer for 5 minutes until thickened.
6. Serve the mashed potatoes topped with sausages and onion gravy. Enjoy the creamy, garlicky mash paired with juicy sausages smothered in rich gravy. Elevate this dish by serving it with a side of steamed greens for a pop of color and freshness.

Bangers and Mash with Whiskey Gravy

Savory, succulent, and slightly sinful, this dish is the culinary equivalent of a warm hug from your favorite uncle—the one who always sneaks you a sip of his whiskey. Bangers and Mash with Whiskey Gravy is a hearty, comforting meal that’ll make you forget all about your diet resolutions.

Ingredients

• 4 links pork sausage
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1/2 cup beef broth
• 1/4 cup whiskey
• 1 tsp Worcestershire sauce

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add 4 links pork sausage to the skillet and cook for 5-6 minutes per side, until browned and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While sausages cook, place 2 lbs Yukon Gold potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, until fork-tender.
4. Drain potatoes and return to the pot. Add 1/2 cup whole milk, 4 tbsp unsalted butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth. Tip: For extra creamy mash, warm the milk and butter before adding.
5. Remove sausages from the skillet and set aside. In the same skillet, add 1 small onion and cook for 3-4 minutes until softened. Add 2 cloves garlic and cook for 1 minute more.
6. Sprinkle 1 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
7. Gradually whisk in 1/2 cup beef broth, 1/4 cup whiskey, and 1 tsp Worcestershire sauce. Bring to a simmer and cook for 2-3 minutes, until thickened. Tip: For a smoother gravy, strain out the onions after cooking.
8. Serve sausages over mashed potatoes, topped with whiskey gravy.

Every bite of this dish is a perfect harmony of creamy, fluffy mash and juicy sausages, all brought together by the rich, slightly boozy gravy. Try serving it with a side of steamed greens to cut through the richness, or go all out with a pint of stout for the full pub experience.

Bangers and Mash with Caramelized Pear and Thyme

Feast your eyes (and eventually your stomach) on this twist on a classic that’ll have you questioning why pears haven’t been banging with your mash all along. It’s hearty, it’s sweet, and it’s got a thyme-infused charm that’s downright irresistible.

Ingredients

• 4 links pork sausage
• 2 large russet potatoes, peeled and cubed
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 large pear, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to keep the sausages warm after browning.
2. In a large skillet over medium heat, brown the sausages on all sides, about 5 minutes total, then transfer to the oven to keep warm.
3. Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain.
4. Mash the potatoes with milk and 2 tbsp butter until smooth, seasoning with salt and pepper.
5. In the same skillet, melt the remaining 2 tbsp butter over medium heat, add pear slices, brown sugar, and thyme, cooking until the pears are caramelized, about 5 minutes.
6. Serve the mashed potatoes topped with sausages and caramelized pears.

You’ll love the creamy mash against the juicy sausages, with the caramelized pears adding a sweet, herby kick. Try serving it with a side of sharp cheddar for an extra flavor punch.

Conclusion

Bursting with flavor and comfort, our roundup of 22 Bangers and Mash recipes offers something for every taste. Whether you’re craving classic or creative twists, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your kitchen adventures with friends by pinning this article on Pinterest. Happy cooking!