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Sausages in a bag with Jerusalem Artichokes and Buttered Spinach

Not literally served in a bag of course - simply cooked in one easily made with foil. Full of vitamins, this is a great winter dish for a dinner party main course.


  • 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


  • 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.

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