The first time I had this dish was at a small hole-in-the-wall in Brighton, England. It can often be a bit on the dreary side there, and when we visited it was a chilly night. This was the perfect meal to warm me up.
You might think that the key to this dish is the sausage selection, but I would beg to differ. I think the real key is the gravy. I’ve made this dish over the last few years with a few different kinds of sausage, and it’s always great as long as the gravy is good.
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