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Sausages in a bag with Jerusalem artichokes and buttered spinach

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
by Ed Baines

From Saturday Kitchen

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. Blanch the artichokes in boiling water, flavoured with salt and lemon juice, for 10-15 minutes, until soft.

  3. In a hot pan, sear the sausages, drained artichokes, garlic and onion. When slightly brown, remove from the heat and place on four, individual squares of foil (about 50cm x 50cm).

  4. Drizzle with olive oil, add some lemon zest and paprika to each parcel, then fold over the edges to create a foil parcel and cook at 180C/360/Gas 4 for 20 minutes.

  5. To make the mustard dressing, whisk all the ingredients together, then season to taste.

  6. To make the buttered spinach, soften the butter in a pan, add the garlic and spinach and cook down until soft.

  7. Grate in some nutmeg and serve with the sausages and artichokes.

  8. Drizzle over the dressing and serve.

Ingredients

  • 4 Jerusalem artichokes
  • salt
  • freshly ground black pepper
  • grated zest of 1 lemon and juice
  • 2 tbsp olive oil
  • 8 best-quality butcher's fresh sausages
  • 1 Spanish onion, sliced
  • 4 garlic cloves, sliced
  • 4 pinches of paprika

For the buttered spinach

  • 275g/10oz spinach
  • pinch of grated nutmeg
  • butter for frying
  • 1 clove of garlic
  • salt
  • freshly ground black pepper

For the sauce

  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 egg yolk
  • 150ml/¼ pint olive oil

Shopping List

Sausages in a bag with Jerusalem artichokes and buttered spinach

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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