Bangers and mash is a delicious and satisfying meal that has long been popular in England and Ireland. The sausages were called bangers because of WWII rations that sometimes included water in the meat causing them to explode when cooked. Traditionally cooked with pork sausages, I used our delicious bison hickory smoked sausages with excellent results. They’re served with creamy mashed potatoes and flavorful onion gravy made with red wine and bone broth. If you’ve never tried this dish before, you’re in for a real treat. It’s popular fare in pubs and homes alike - true comfort food at its best.
The Mashed Potatoes Are One Of The Best Parts
I added cream cheese to the mashed potatoes because I love the way it makes them so fluffy and creamy. Feel free to skip this ingredient or use sour cream instead. Yukon gold or russet potatoes are the types I’ve found are best for mashing, and I typically like to use a combination of the two. As long as you’re using organic potatoes, feel free to leave some of the peel on if you like it. There’s lots of nutrients in the peel and I like the texture it adds, too. I usually opt for leaving the skins on the yukon gold potatoes since it’s a bit thinner and smoother and peeling the russets.
Free Range Bison That Roam Our Beautiful Ranch
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
- 4 bison hickory smoked sausages
- 2 pounds yukon gold or russet potatoes, peeled and chopped into large chunks
- ¼ cup butter + 1 tablespoon, divided
- 2 tablespoons half and half
- ¼ cup cream cheese or sour cream
- Sea salt and freshly ground black pepper
- 2 large onions, chopped
- 6 cups bison bone broth
- 2 cups dry red wine
- Heat a cast iron skillet over medium-low heat and brown the bison sausages. Set aside and cover to keep warm (you can also preheat the oven to 200 degrees Fahrenheit and keep them warm while making the mashed potatoes).
- Add the cubed potatoes to a pot of water. Boil for approximately 12 minutes until the potatoes are soft enough to easily pierce with a fork, but not falling apart.
- Drain the water from the potatoes. Place the pot back on the stove and allow the moisture in the potatoes to steam out for a couple of minutes.
- Mix in the half and half, ¼ cup of butter, and ¼ cup cream cheese (or sour cream). Mash the potatoes until they reach your desired consistency - fluffy and smooth is how I like them. Season with sea salt and freshly ground black pepper to taste. Set aside.
- Heat the remaining tablespoon of butter in the skillet over medium-high heat. Add the onions to the skillet and cook until they’re tender, fragrant and golden brown.
- Add the bison bone broth and red wine to the skillet. Bring the mixture to a boil and cook for about ten minutes, until it thickens and reduces by about half. Season to taste with sea salt and freshly ground black pepper.
- Serve the warm sausages with mashed potatoes Pour onion gravy generously over the entire plate. Enjoy!
Our Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.