Sausage & Jerusalem Artichoke Casserole

Sausage & Jerusalem Artichoke Casserole

Neale’s favourite vegetable must be the Jerusalem artichoke and my default dish when we have any is my creamy soup, definitely worth an afternoon of brisk walking to avoid any windy embarassments! However this sausage & Jerusalem artichoke casserole is also a lovely way of incorporating this beautiful, knobbly vegetable to make the most of it’s delicious texture and nuttiness. With the addition of pancetta, celery, leek, garlic and herbs it makes for a wonderfully, rich winter warmer, full of flavour. Make sure you use really good quality sausages such as ours to avoid all the watery cook out you get with inferior sausages.  You are aiming for an intensely flavoured sausage casserole here.

Sausage & Jerusalem Artichoke Casserole

December 9, 2017
: 3
: 10 min
: 1 hr
: 1 hr 10 min
: Easy

This tasty, satisfying casserole is perfect for a winter supper.

By:

Ingredients
  • 3 tbsp vegetable oil
  • 400g good quality pork sausages
  • 150g pancetta, cubed into 1cm dice
  • 2 onions, peeled and roughly chopped
  • 2 garlic cloves, peeled and sliced
  • 3 celery sticks, sliced
  • 2 leeks, sliced
  • 500g Jerusalem artichokes, scrubbed and halved or quartered depending on size
  • 600ml vegetable stock
  • 2 sprigs thyme
  • seasoning to taste
  • 10g parsley, chopped
Directions
  • Step 1 First heat the oil in a heavy based casserole pan over a medium heat. Pop the sausages in and brown for 5 mins.
  • Step 2 Add the pancetta and continue to cook for 5 mins until crispy. Remove the sausages and pancetta from the pan.
  • Step 3 Turn the heat down to a low heat and add the onions, leeks and celery to the pan. Cook for 10 mins then add the garlic for a further 5 mins.
  • Step 4 Finally add the artichokes and cook for a further 5 mins before returning the sausage and pancetta to the pan.
  • Step 5 Pour the stock over the casserole, add the thyme sprigs and season with plenty of sea salt and ground black pepper.
  • Step 6 Cover with a lid and simmer for about 30-40 mins until the artichokes are tender.
  • Step 7 Remove from the heat and stir in the parsley.
  • Step 8 Perfect served with purple sprouting broccoli, crusty bread and a robust red wine.

 


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