8 ways to go international with bangers 'n' mash

Inspired by this week's episodes of The Chefs' Line and African barbecue, we decide to take a little trip with the trusty sausage & mash in mind.

Source: Chris Chen

1. Roll up, roll up!

Also known as pluto pups or dagwood dogs in Australia, what we know about corn dogs is that they’ve become a staple at fairs and festivals across America and Australia. Polenta and Frankfurts should stick together, and rightly so.  

Source: John Laurie

2. The ultimate sanga

The Mexican answer to the Sloppy Joe, these bread rolls are filled with chorizo and potato. They are then dipped in chilli sauce and fried, before being stuffed with lettuce, cheese and sour cream.

Source: Chris Chen

3. African barbecue

This winning dish from this week's episode of The Chefs' Line is one for the barbecue aficionados. If you ever get a chance to attend a picnic or barbecue organised by a South African, you most likely will get the chance to sample this staple dish. An African version of bangers 'n' mash, this recipe consists of boerewors served with pap (polenta-like maize porridge) and sheba (chilli relish).

Beef and blood boerewors with pap and sheba Source: China Squirrel

4. What a bowl!

Here kale and chorizo are added to a hearty Portuguese potato soup recipe. You'll never look back...

5. More than a side dish

This Food Safari Polish favourite combines warm sauerkraut with sausage and bacon, served with rye bread, vodka and you guessed it, mashed potato.

6. Bake me happy

Layers of potato, Csabai sausage and egg all play a delicious part in this Hungarian casserole. Bookmark this one for those cooler nights when comfort food is a must.

Layered potato casserole (rakott krumpli) Source: Alan Benson

7. Great expectations

Not your average banger. These Austrian potato dumplings encase a rich, meaty filling of Vienna sausage, bacon, ham and speck thanks to the power team of potato, semolina and flour.

Source: Susanne Zimmel

8. Snag a winner

This is a rustic dish of bangers in a rich onion sauce, cooked in the oven. Serve hot with crusty bread, mashed potato or even polenta. It's a winner with our Gourmet Farmer Matthew Evans, and it's plain to see why.

Have we got your attention and your tastebuds? Tune into The Chefs' Line 6pm weeknights on SBS and watch home cooks and restaurant chefs in the ultimate food fight. Check out the program page for episode guides, cuisine lowdowns, recipes and more.