I have always been proud of my European heritage. My grandfather was born in Ireland and immigrated to American with his parents in 1905. We also have some English, Scottish, German and Polish in our family as well.

My grandmother loved to cook traditional dishes my grandfather had when he was a boy in Ireland, like the Irish Bangers and Mash Recipe.

One of his favorite meals was Bangers and Mash. My mom learned to cook it and we would always have it on St. Patrick’s Day. It is still a favorite in our home. I have made it with a bit of tweaking of mom’s recipe.

I make a Irish Bangers and Mash Recipe With Balsamic Onion Gravy. It is just as fantastic as I remember, but even a bit better! And the perfect drink to finish off this meal for the adults is my Jameson Whiskey Sour Apple Fizz Cocktail.

What you will love about this Irish Bangers and Mash Recipe is how affordable, easy and delicious it is. Which is what we are all about here at Kicking it with Kelly! My kids love mashed potatoes, my husband loves sausage and I love onions.

This Irish Bangers and Mash Recipe is made for our family. I can have it ready in about 30-40 minutes and it is gone in minutes! When I have time, I will make the potatoes from scratch. When I don’t, I use the pre=packaged flakes from the grocery store.

Ingredients:

2 Tbsp olive oil
8 large sausages
2 medium onions, peeled and thinly sliced
1 1/4 Tbsp beef broth
2 Tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
4 Tbsp olive oil
4 tsp corn starch
4 tsp cold water
salt and fresh ground pepper
2 packages of instant mashed potatoes or 2 pounds of russet potatoes.
green onions as garnish

Step 1: On medium heat, add 2 tbs. oil in a large saute pan and add the sausages. Fry until the sausages are golden brown, about 20 minutes.. Turn often for even cooking. Set aside when fully cooked.

Step 2: Prepare the mashed potatoes according to the directions on the bag. If making potatoes from scratch, peel, cube, boil and mash. Add butter, salt and cream.

Step 3: Add remaining oil and butter in a large saucepan on low heat. Once the butter is melted, add the sliced onions and cover with a lid. Cook on low heat for 10 mins or until the onions translucent.

Step 4: Add the sugar and balsamic vinegar and toss to combine. Cover with the lid and cook for 5 minutes.  Add the beef stock and cook uncovered for 5 minutes on medium heat.

In a small bowl mix the corn starch with the cold water to create a thin paste. Pour 1 tbsp. of the gravy into the starch mixture and mix thoroughly.

Pour the starch mixture into the gravy. Cook for an additional 10 minutes until the gravy is thick

Do you have a traditional meal you make on St. Patty’s Day? I would love to hear about it!