Sausage and Artichokes

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

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

1

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

2

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.

3

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

4

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.

5

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

6

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

7

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

8

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.

9

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

Nutrition Facts

Servings 2

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

Directions

1

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

2

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.

3

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

4

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.

5

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

6

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

7

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

8

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.

9

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

Sausage and Artichokes

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