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Every March 17th, people around the world celebrate St. Patrick’s Day with parades, music, and a whole lot of green but do you know the history behind the holiday?
St. Patrick, the patron saint of Ireland, wasn’t actually Irish! Born in Roman Britain in the late 4th century, he was kidnapped by Irish raiders as a teenager and taken to Ireland as a slave. After escaping, he later returned as a missionary, helping spread Christianity across the country.
Legend says St. Patrick drove the snakes out of Ireland ���� (though historians say there were never snakes this likely symbolizes the shift from pagan beliefs to Christianity). He also famously used a shamrock to explain the Holy Trinity, which is why it remains an Irish symbol today.
Interestingly, the first St. Patrick’s Day parade wasn’t in Ireland but in New York City in 1762, organized by Irish immigrants. Over time, the holiday has evolved into a global celebration of Irish culture. And why do we wear green? According to folklore, leprechauns pinch anyone who isn’t!
�� Happy St. Patrick’s Day ��
Bangers&Mash Recipe
Prep Time: 50 mins
Total Time: 50 mins
Servings: 4 to 6
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
Ingredients:
5 russet potatoes (2 pounds), peeled and cut into 1inch pieces
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
½ cup whole milk
2 cups shredded Irish cheddar (about 6 ounces)
Freshly grated nutmeg
2 tablespoons extra-virgin olive oil
8 bangers (1 ½ pounds)
1 onion (8 ounces), peeled and thinly sliced into rounds (1 ½ cups)
½ cup red wine
2 tablespoons unbleached all-purpose flour
2 cups low-sodium chicken broth
1 tablespoon low-sodium soy sauce
½ teaspoon Worcestershire sauce
Instructions:
Putpotatoesinamediumpotandcoverwithcoldwater.Add2teaspoonssalt.Bringtoaboil. Reduceheattomedium-lowandsimmeruntiltender,about10minutes.Drainpotatoesina colanderandreturntopot.Mashpotatoeswithbutter,milk,cheese,andafewgratingsofnutmeg. Seasonwithsaltandpepper.Keepwarm.
2.
1. Meanwhile,preheatalargeskilletovermedium-high.Addoilandbangers.Cook,turningoccasionallytobrown allover,about6minutes.Removebangerstoplate.Returnskillettomediumheat.Addonionsandcook,stirring occasionally,untilsoftenedandbrowned,about8minutes.Addwineandcook,scrapingbottomofpanwith woodenspoontoreleasebrownbits,untilreducedbythree-quarters,3minutes.Addflourandcook,stirring,1 minute.Stirinbroth,soysauce,andWorcestershire.Returnbangersandanyaccumulatedjuicestoskillet.Bringto aboilandcook,turningsausagesseveraltimes,untiljuicesthickentoagravy-likeconsistencyandbangersare cookedthrough,about8minutes.Servewithmashedpotatoes.
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