Kirstin: Blimey. This is the best version of sausage sauce ever. We have made sausage sauce every Friday since… when did we get married? For at least 16 years. We’ve always used the River Cafe recipe — the “slow-cooked” version. But this recipe is better. The addition of harissa has made it even more epic.
Georgia: It was different than usual. In a good way. It was a lot spicier! It was nice.
Kirstin: Ah, yes. I also put more chilli in than it said.
Tom: The harissa is genius. There’s also sugar and tomato puree, right?
Kirstin: Yes, but it’s supposed to have sour cream, and I used our usual double cream instead. We’ll try sour cream next time. But I will keep this book for ever, just for this recipe!
Tom: It’s not often that the River Cafe gets dethroned. But this is one of those occasions.
Kirstin: It is. This is a winner.
Tom: Does he have a recipe for clams? That’s another River Cafe recipe we’ve been cooking for years.
Kirstin: No. That can never be surpassed.
Tom: That’s what we thought about sausage sauce! This Sam Stern chap knows what he’s doing. He’s like Jamie, rebooted. Only better.