Gordon Ramsay\'s Great British Pub Food

SERVES 4

8 good-quality pork

sausages, such as

Gloucester Old Spot

11/2 tbsp olive oil

MUSTARD MASH
1kg floury potatoes, such
as Maris Piper or King
Edward, peeled
1soml double cream
7smlmilk
7Sg butter, diced
21/2 tbsp wholegrain
mustard
sea salt and black pepper

SWEET AND SOUR
PEPPERS
2 large red peppers,
trimmed, deseeded and
finely sliced
11/2 tbsp olive oil
few thyme sprigs
little splash of red wine
vinegar, such as
CabernetSauvignon
pinch of caster sugar
(optional)

156 COMFORT FOOD

Sausages with mustard mash

and sweet and sour peppers

Most ofthe sausages we serve in the pubs are made from

free-range Old Spot pork. One of the oldest pedigree pig

breeds, Old Spot has a superlative flavour, often attributed

to diet. The pigs graze greedily on fallen apples around the

orchards in Gloucestershire, earning them the moniker,

'pigs with inbuilt apple sauce'.

For the mash, cut the potatoes into even chunks. Add to a pan of

salted water, bring to the boil and cook for '5-20 minutes until tender.

Meanwhile, cook the sausages. Heat the olive oil in a wide, non-stick

frying pan over a medium-Iow heat, then fry the sausages gently for

'5-20 minutes until cooked, turning frequentl_ .., ensure that they

brown evenly. (Don't pierce the skins or you'll lose some of the juices.)

While the sausages are cooking, saute the peppers. Heat another

frying pan until hot, then add the olive oil, thyme, red peppers and

some seasoning. Toss the peppers frequently for 4-5 minutes until

starting to soften. Add the wine vinegar, toss well and cook until the

pan is quite dry. Taste and adjust the seasoning, adding a pinch of

sugar, if necessary, though the peppers should be sweet enough.

When the potatoes are cooked, drain them well and return to the pan

to dry out for a minute or two. Pass through a potato ricer back into

the pan or mash well. Warm the cream, milk and butter in a pan over

a low heat until the butter has melted, then t ake off t he heat and

slowly stir into the mashed potato. Stir in the mustard and season

with sa lt and pepper to taste.

Serve two sausages per person on a pile of g rainy mash with the

sweet and sour peppers on the side.