Sausages with mustard mash and sweet and sour peppers from Gordon Ramsay's Great British Pub Food by Gordon Ramsay and Mark Sargeant

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Notes about this recipe

  • Bloominanglophile on August 20, 2012

    I decided to make this meal after finding some "bangers" at the Sunflower Market (They aren't quite as good as the real McCoy, but better than nothing!). I really liked the unusual twist the mustard (I used Maille brand) gave to the mash. The red peppers were also nice because of the addition of thyme. I usually had bangers and mash with onion gravy in England, but I thought this was a lovely variation. It was also a relatively quick weeknight meal which took me 1 1/4 hours to prepare.

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