Can someone please explain to me why Americans only cook and eat Irish food around St. Patrick’s Day? I mean, sure, it might not be the healthiest of cuisines, but boy is it comforting, especially with a pint of Guinness or Kilkenny. It’s the one time of year when people seem to flock to their nearest Irish pub to indulge on Irish stew, shepherd’s pie, corned beef and too much soda bread. I fully admit to spending last St. Patrick’s Day eating corned beef in a parking lot of the local dive bar, which I’m hoping not to repeat this year. 

To date, I have one other St. Patrick’s Day recipe on the blog, Guinness Glazed Salmon, so I figured it was time for a change. After college, one of my best friends lived in the British Isles for about a year and when she came home, she set out on a mission to find or make a version of bangers and mash that was reminiscent of what she had experienced throughout the United Kingdom.

I remember part of her struggle was finding British-style bangers year-round. I’ll admit that I don’t generally go out of my way to find them, so when I accidentally stumbled across some “authentic” bangers, I was pleasantly surprised. When I got home, I texted my friend and asked her for some helpful tips to make these bangers as delicious as possible.

According to her, it’s all in the gravy. 

Guinness gravy, specifically.

How do you celebrate Saint Patrick's Day?