Pic of Sausage, Jerusalem artichoke and Savoy bake

Sausage, Jerusalem artichoke and Savoy bake

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Meat mains

Sausage, Jerusalem artichoke and Savoy bake

Main Serves 4 1h 15 min
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

Prep time: 15 min
Cooking time: 1h
  • 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.