Bangers and Mash Bread Recipe

Today,  I take Bangers and Mash and spin it on its head with a recipe for Bangers and Mash Bread. Yes, that means mashed potato bread loaded with crumbled sausage and red onion. You can’t wait to try it, can you? 

My professor’s claim that day in class was that each region (and sometimes even each high school) has its own names for its cliques. Many schools use Jocks and Preps but often different words as well. And some schools have a whole slew of unique terms.

She asked us which clique names were used in our schools.


Bangers and Mash Bread: Potato Bread loaded with crumbled sausage and red onion by @cookthestory for the #MakeItMine Bangers and Mash Challenge

My professor’s claim that day in class was that each region (and sometimes even each high school) has its own names for its cliques. Many schools use Jocks and Preps but often different words as well. And some schools have a whole slew of unique terms.

She asked us which clique names were used in our schools.

Sure enough, people from my own home city started spouting off clique names that I’d never heard before. Kids shouted out:







I thought about my own high school and tried to remember our clique names. Suddenly one came to me and I yelled out:


My prof turned to me looking puzzled and asked, “What did you say?”

“Ummm…I said ‘Bangers’.”

“That’s what I thought you said.” And then she burst out laughing. And laughing.

My prof was one of those people whose only laugh is a true hearty laugh, a laugh that welcomes you into her fun like a best friend’s would. Her laugh was so big and full that day that the whole room was soon laughing too without even knowing why.

She finally caught her breath and explained, “I grew up in the UK where a banger is a sausage. What kind of clique would be named after a sausage?” And then they all laughed some more.

I started imagining what banger could imply (Oh the horror! A group of boys who wore tight jeans? Something worse?) and felt as embarrassed as I had on the first day of sex ed.

I mumbled, “Ummm…it’s short for head bangers. They hung out in front of the school wearing leather jackets and smoking.”

“Oh wow! That makes so much sense. Nothing to do with sausages at all, which is good. And that’s really my point. These names are not the same everywhere and they’re derived in a variety of ways….”

And so the incident was over and forgotten be everyone, including me.

Forgotten until I found myself married to a British man who loves to eat Bangers and Mash. Every time he requests this dish I laugh inside and think about that class and about a pile of mashed potatoes with no sausages in sight. Just a long-haired teenaged boy wearing a leather jacket and tight jeans perched on the side of the plate and smoking a cigarette.

And then I go fry up some sausages.

This recipe reminds me very much of another International potato recipe that you might want to check try. This Irish Colcannon.

Irish Colcannon Recipe - Mashed potatoes with kale and lots of butter

I hope you like this bangers and mash bread recipe!

Bangers and Mash Bread

This is a potato bread recipe that is loaded with crumbled sausage and red onion, reminding me of the flavors of Bangers and Mash, complete with onion gravy. This bread has a really soft dough that rises outward rather than upwards if not contained in a proper bread pan. I you bake it on a flat pan, as I have done here, it results in soft flatish loaves that, when sliced, are the perfect thickness for dipping into soft-boiled eggs. Note that you can use 3 cups of leftover mashed potatoes instead of the 3 baked potatoes called for in the recipe.


  • 4-6 cups of all-purpose flour, divided
  • 2 tsp salt
  • 2 tbsp sugar
  • 2 packets Quick-Rise Yeast (4 and 1/2 tsps)
  • 2 cups milk
  • 3 medium baked potatoes, cooled, peeled and mashed up
  • 1/2 cup finely chopped red onion
  • 3 cups cooked crumbled sausage meat (use leftovers or fry up 1 lb of bulk ground sausage meat or your favorite sausages, casings removed).
  • 1 tbsp vegetable oil


  1. In a large mixing bowl combine 4 cups of the flour, the salt, sugar and yeast.
  2. Measure the milk into a large microwave-safe measuring cup. Stir in the potatoes. Microwave them 30 seconds at a time, stirring after each increment, until the mixture is just warm when dripped onto your wrist.
  3. Stir the milk mixture into the flour. (I use a stand-mixer. If you do as well, proceed using your dough hook. The remaining instructions are written with no stand-mixer in mind).
    Stir in more flour a bit at a time, just until the dough comes together in a ball but is still a bit sticky.
  4. Transfer the dough onto a floured surface and knead it for 5 minutes, adding a bit more flour whenever it becomes too sticky to handle. Knead in the red onions and crumbled sausage until the dough is evenly peppered with them throughout. Cover the dough with a clean tea towel and let it rest for 15 minutes.
  5. Line an 11x17" pan with silpat or parchment paper (or oil it well). Cut the dough into four equal-sized balls and shape them into loaves. Lay them equally space on the prepared pan. Cover the pan completely with the tea towel (you may need two towels to cover them completely) and put the pan in a warmish place until the loaves have really spread out and are covering most of the pan. It's o.k. if their edges are touching one another and/or the sides of the pan.
  6. Preheat the oven to 400ºF.
  7. Put the pan into the preheated oven and let it bake for 30-40 minutes, until both the tops and bottoms of the loaves are well browned.
  8. Use a knife to gently separate the loaves from each other. Transfer them to a cooling rack and try hard not to slice into them until they've cooled down.

This recipe was made as part of the most recent #MakeItMine challenge.

Twice a month us MakeItMiners take on a classic dish and each make it our own. If you’re a blogger who would like to find out how to participate and about which dishes we’ll be tackling in the coming months, subscribe to our newsletter. There is no commitment to participate every time. The only commitment is that when you participate, you make it yours, whether that be vegetarian, kid-friendly, gluten-free or some other fun twist.

If you’re not a blogger (or even if you are) comment below and tell me how you would make Bangers and Mash yours!

Bangers and Mash Bread (Potato Bread with Crumbled Sausage and Red Onions) - By @cookthestory



9 Responses to “Bangers and Mash Bread Recipe”

  1. plasterer bristol — June 4, 2015 @ 1:59 am (#)

    Sounds really nice this. Will give this a go over the weekend. Thanks for sharing this.


  2. Rosie — October 6, 2014 @ 12:45 pm (#)

    This recipe looks wonderful! I love making bread with potato, and haven’t ever thought of using sausage – this is a must do!!! Our little clique was called the “in crowd” and we had little pinky rings. I don’t know if we were the in crowd or not!

  3. Kiran @ — May 2, 2013 @ 6:13 pm (#)

    Huge LOL’s here :D

    And I love this savory bread. Looks total yum!

  4. Adventuresindinner — May 2, 2013 @ 1:09 pm (#)

    TOO, TOO funny! We had headbangers at our school too-they had the smoking pit in the back that was strictly verboten to ‘good girls’. Guess where I wanted to go the first day of grade 9?

    LOVE your bread and can’t wait for the next challenge!

  5. Kiersten @ Oh My Veggies — May 1, 2013 @ 9:17 pm (#)

    Too funny! :D I love savory breads (especially ones made with onion!), but I would never think of reimagining Bangers and Mash like this!

  6. katie — May 1, 2013 @ 9:07 pm (#)

    OMG your story is too funny! I love the idea of potato bread with sausage and onions in it! I know Jon would love this!

  7. phyllis — May 1, 2013 @ 8:28 pm (#)

    Potato pancakes with spicy sausage. This idea isn’t my own, but ever since I saw this recipe it’s the only way I make mine. All you have to do is add cooked sausage crumbles to your potato pancake batter. They are delicious, and I think I will make a batch tomorrow.

  8. Katerina — May 1, 2013 @ 12:35 pm (#)

    I love your loaded bread Christine! I would love to try it with soutzouki a sausage made with many spices and eaten either as it is or fried.


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