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Sausages in a bag with Jerusalem artichokes and buttered spinach
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
- 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.