Sausage and Jerusalem Artichoke Bake with Cabbage

Name: Sausage and Jerusalem Artichoke Bake with Cabbage
Yield: Serves 2
Cuisine: Israeli
Ingredients: ¼ tsp dried chilli flakes; 1 tsp fennel seeds, crushed; leaves from 4 large thyme sprigs; salt and black pepper; 1 Savoy or January King cabbage, outer leaves removed, cut into wedges with the root intact; pinch of smoked paprika (optional); 8 pork sausages; rapeseed or sunflower oil, for frying; 80 g Puy or dark green lentils, rinsed in cold water, then drained; 600 g Jerusalem artichokes, scrubbed clean and cut in half or in wedges, depending on size; 1 litre hot chicken stock

Preparation info

Serves
2

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Assemble a whole meal using just one tray. Ideally your tray should be a roasting tin that can go both on the stove and in the oven. The ones with rims are best since foil crimps tightly over them – the tighter the foil, the quicker the contents will bake.

Ingredients

rapeseed or sunflower oil, for frying
8 pork sausages
1 litre hot chicken stock

Asia
Israel
Main course
Stew
Mediterranean

Method

Heat the oven to 180°C/Gas 4.

Heat a tablespoon of oil in a flame- and ovenproof roasting tin (or use a frying pan and transfer the cooked sausages to a roasting tin). Fry the sausages