Name: Sausage and Artichokes
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Ingredients: 1 lb pork sausages (nitrate free); 2 tbsp olive oil; 2 onion(s) medium; 1 clove(s) of garlic, chopped; ¼ lb white button mushrooms; ½ lb Jerusalem artichokes; ½ large lemon; 1 cup low sodium chicken stock or water; 1 small bunch of flat leaf parsley, roughly chopped

Replace the fennel seeds with sage for a wonderful alternative, or use fresh fennel in place of the onion.

Yields2 Servings

Cook Time1 hrTotal Time1 hr

1 lb pork sausages (nitrate free)

2 tbsp olive oil

2 onion(s) medium

1 clove(s) of garlic, chopped

¼ lb white button mushrooms

½ lb Jerusalem artichokes

½ large lemon

1 cup low sodium chicken stock or water

1 small bunch of flat leaf parsley, roughly chopped

Brown the sausages all over in a little oil in a deep cast iron skillet or pot. Take out of skillet and set aside.

Peel the onions and cut them into thick segments, then add to the pan in which you browned the sausages. On medium heat, let the onions soften.

Add the garlic to the onions. Cut the mushrooms in half and add to the skillet.

Peel or simply scrub the artichokes, then cut them into 1" pieces. Add them to the pan, pushing the onions aside, and let them colour slightly.

Put the sausages back into the pan along with the cooking vegetables.

Cut the lemon into fat chunks and mix them in the skillet along with a good seasoning of salt and black pepper.

Pour over enough stock or water to cover and bring to the boil.

Turn the heat down and simmer for about 30 minutes, until the vegetables are truly tender. If there is too much liquid, turn up the heat and let it reduce a little.

Stir in the parsley, check the seasoning and eat with the steamed greens.

Nutrition Facts

2 servings

Serving size

Ingredients