Meat mains
Sausage, Jerusalem artichoke and Savoy bake
This simple recipe just requires you to add each of the ingredients to the roasting tin at the right time: first sausages, then Jerusalem artichokes and lentils, and finally the cabbage. Fragrantly seasoned with thyme, fennel seeds, chilli and lemon, nothing more is needed for a satisfying dinner.
Ingredients
- oil for frying, e.g. rapeseed
- 8 sausages
- 1 litre hot chicken or light beef stock (you may not need it all)
- 600g Jerusalem artichokes, scrubbed and cut into half or wedges
- 80g Puy lentils, rinsed and drained
- leaves from 4 large thyme sprigs
- 1 tsp fennel seeds
- ¼ tsp dried chilli flakes
- zest of ½ a lemon, finely grated
- 1 Savoy cabbage, outer leaves removed, cut into wedges with the root intact
- fresh parsley leaves, to garnish (optional)
- salt and pepper
Method
-
Step 1
Preheat oven to 180°C/Gas 4.
-
Step 2
Heat 1 tablespoon of oil in a flame and ovenproof roasting tin (or use a frying pan and transfer to a tin). Fry the sausages until brown on all sides.
-
Step 3
Add 800ml stock. Remove from the heat, cover with foil and bake for 15 minutes. Uncover.
-
Step 4
Add the Jerusalem artichokes, lentils, thyme, fennel seeds, chilli, lemon zest and season with salt and pepper.
-
Step 5
Cook in the oven for 15 minutes or so, uncovered, then wedge the cabbage between the other things in the tray and spoon over a little more stock.
-
Step 6
Cook for another 10-15 minutes, until everything is tender. Sprinkle over the parsley to serve, if using.