Sausages in a Bag with Jerusalem Artichokes and Buttered Spinach

Seared sausages and artichokes baked in foil parcels, served with buttered spinach and a creamy Dijon mustard dressing.

Main Course Spinach Sausages Jerusalem Artichokes Nut-Free

Estimated Nutrition

Calories

746.1

kcal / serving

2984.5 kcal total

Carbs

16.5g

per serving

65.8 g total

Fat

68.1g

per serving

272.2 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

White Wine Vinegar

Dairy

Butter

for frying

piece

Egg Yolk

Fruits

piece

Lemon

grated zest and juice

Meat

piece

Sausage

best-quality butcher's fresh

NutsSeeds

pinch

Salt

used for blanching and seasoning

pinch

Black Pepper

freshly ground

clove

Garlic

sliced

pinch

Paprika

pinch

Nutmeg

grated

clove

Garlic

for spinach

OilsFats

Olive Oil

150

Olive Oil

for the sauce

Vegetables

piece

Jerusalem Artichoke

piece

Spanish Onion

sliced

275

Spinach

Method

Serve sausages and artichokes with spinach and a drizzle of mustard dressing.

Preheat the oven to 180°C.

Blanch artichokes in boiling salted water with lemon juice for 10-15 minutes until soft.

Sear sausages, drained artichokes, garlic, and onion in a hot pan until brown.

Place ingredients on four 50cm foil squares, drizzle with oil, add zest and paprika, and seal.

Bake the foil parcels for 20 minutes at 180°C.

Whisk mustard, vinegar, egg yolk, and olive oil together to create the dressing.

Sauté garlic and spinach in butter until soft, then season with nutmeg.