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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.


  • For the Buttered Spinach

  • For the Sauce


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Sausages in a bag with Jerusalem Artichokes and Buttered Spinach.


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