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Sausages in a bag with Jerusalem Artichokes and Buttered Spinach

Recipe by Ed Baines

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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.

Serves 5 to 6

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

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Method

Preheat the oven to 180C/350F/Gas 4.
Blanch the artichokes in boiling water, flavoured with salt and lemon juice, for 10-15 minutes, until soft.
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).
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.
To make the mustard dressing, whisk all the ingredients together, then season to taste.
To make the buttered spinach, soften the butter in a pan, add the garlic and spinach and cook down until soft.
Grate in some nutmeg and serve with the sausages and artichokes.
Drizzle over the dressing and serve.