Keith Richards: sex, drugs, sausage and rock’n’roll – 12/18/2023 – Cozinha Bruta

I have very few idols.

No, “idol” is too strong a word. No one deserves to be idolized.

Ultimately, there are few public figures for whom I have reverence. I have a better word. Keith Richards, who turns 80 today, is one of them.

Not because Keithão is a monster of sex, drugs and rock’n’roll. I’ve already overcome this stupid phase of life. Because, in addition to creating the musical identity of the Rolling Stones –attention, Beatles fans: I also like it–, he seems to be a nice, fair guy, who doesn’t bother anyone. A rare thing in this environment.

Having said all that, you can’t escape the junkie cliché when you imagine Keithão’s figure. His record points to a creature that feeds on cigarette ash, as in Gabriel Byrne’s hilarious parody on “Saturday Night Live.”

When reading Keith’s autobiography, “Life”, I was struck by the fact that he not only enjoys food, but also cooks it and shares a recipe with the reader. It is this that I replicate once again here.

Bangers and mash is a common food in London pubs. Nothing more than sausage and mash.

Sausage is a different animal in England. What you find in the supermarket is frankly bad, but the gold is in good butchers – as, wisely, Keithão already warns in his book. In London, I was lucky enough to find an excellent one: McKanna Meats. The guys had like 30 different types of sausage. I tried two, both great. It is a garlic and black pepper sausage that illustrates this text.

Keep Keith’s recipe.

INGREDIENTS

2 peeled potatoes, cubed

2 onions

1 tablespoon of vinegar

50 g chopped bacon

4 slices of fresh pork sausage

1 teaspoon of flour

Salt and black pepper to taste

WAY OF DOING

1. Start with the puree. In a small pan, place the potato, 1 chopped onion, enough water to cover, the vinegar and a little salt. Boil and let it cook over low heat.

2. In a non-stick frying pan, heat the bacon over low heat until the fat begins to melt. Add the other onion, sliced ​​into half moons, and sauté until wilted.

3. Reduce the heat on the frying pan to as low as possible. Move the onion and bacon to the side of the pan and add the sausages. Cook, turning occasionally, until the liquid released by the sausage dries up.

4. Mash the potato inside the pan using a spatula or wooden spoon. Cook the puree until it thickens, adjust the salt and season with black pepper.

5. Set the sausage aside and add the flour to the pan, mixing well with the melted fat. Add 1 cup of water and make the onion sauce, stirring well to prevent the flour from clumping. Let it boil for 2 minutes to thicken and return the sausage to reheat before serving.

6. Serve the sausage with the mash and onion sauce.

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