***UPDATED 3/4/23***
St. Patrick’s Day observes the death of St. Patrick, the patron saint of Ireland. The holiday has evolved into a celebration of Irish culture with parades, special foods, music, dancing, drinking, and a whole lot of green.
Remember when you were in school and if you weren't wearing green you were pinched? I always tried to wear green 🤣 Do you blame me? 🍀
I don't know about you but we love to celebrate St. Patrick's Day with food. I'm not sure we have any Irish in us but we can all celebrate along with those that are Irish.
Ireland is well known for great meals like corned beef and cabbage and that is one dish my family and I thoroughly enjoy eating. I've made it in the crockpot and on the stovetop. However you make it, it's always delicious!
This year were are having something I've never made before and that's Bangers and Mash. I think we are in for a treat because we love sausage and mashed potatoes. To top it off there's onion gravy, OH MY!!
I surprisingly found Irish Style bangers at Aldi in the deli department, Parkview Irish Style Bangers. Also, they have Reuben Bites in the frozen section.
Reuben Bites
Bangers & Mash & Peas
Irish Soda Bread
Mint Truffle Brownies
The following recipes have come from Taste of Home, Sally's Baking Addiction, and Food Network.
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Appetizer
Aldi Cattlemen's Ranch Corned Beef Reuben Bites - never had these before and I'm hoping that these taste like Reubens. Maybe use Dijon mustard or Thousand Island dressing for dipping.
Main Course
How to Make Bangers & Mash from Taste of Home
Ingredients
- 6 Irish sausages (or another pork sausage)
For the Gravy:
- 1 yellow onion, thinly sliced
- Sausage drippings
- 1 tablespoon flour
- 1 cup ham or beef stock
- Salt and pepper, to taste
For the Mashed Potatoes:
- 2 large potatoes, quartered
- ¼ cup milk, plus more if needed
- 3 to 5 tablespoons of butter
- Salt and pepper, to taste
Step 1: Set Up the Sausages
Preheat your oven to 360°. In a large pot, boil your potatoes for about 20 to 25 minutes. Meanwhile, cook the sausages in a skillet over medium-high heat to give them some color, about 3 to 5 minutes. Remove them from the heat, place them on a tray, and pop them in the oven for 20 minutes.
Step 2: Make Your Gravy
Season onions with salt and pepper then fry in the sausage drippings over medium heat until soft. Dust with flour then slowly add in the stock. Allow the liquid to simmer, reduce, and thicken.
Pro tip: If you’re feeling fancy and want to jazz up your gravy, add some fresh herbs before you pour in the stock. Rosemary and thyme are always winners.
Step 3: Mix the Mash
By now, your potatoes should be lovely and tender. Drain them and allow them to sit for about five minutes. Place your potatoes in a large bowl and begin to break them up with a potato masher. Add in the butter, milk, salt, and pepper, and continue to mash the ingredients together until the potatoes take on a creamy texture.
Step 4: Plate and Eat
It’s time to assemble your meal! Give yourself a nice-sized helping of mash then layer the sausages over it. Pour the gravy over everything and enjoy.
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Grandma’s Irish Soda Bread from Sallys Baking Addiction
Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavenings come from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother’s and has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior.
Ingredients
- 1 and 3/4 cups (420ml) buttermilk*
- 1 large egg (optional, see note)
- 4 and 1/4 cups (515g) all-purpose flour, plus more for your hands and counter
- 3 Tablespoons (38g) of granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 Tablespoons (70g) unsalted butter, cold and cubed*
- optional: 1 cup (150g) raisins
1. Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until the dough is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and the center appears cooked for about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through baking time
4. Remove from the oven and allow the bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
5. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Dessert
I hope you can enjoy making something Irish this year on St. Patrick's Day.Do you have a favorite Irish recipe you make? We'd love for you to share it in the comments below.
Stay safe and healthy,
~ Kelly
The Sassy Silver Sisters
Cathy, Rhonda & Kelly
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