Fall Recipe: Pork Sausage with Jerusalem Artichokes

September 02, 2015

Welcome to the first installment of our new Fall Recipe Series! The weather hasn't exactly cooled off but school is back in session and our mindset has shifted away from summer and toward cozier nights.

This recipe is simple and flavorful, but won't heat your kitchen up like a stew simmering all day. It's originally from Nigel Slater's book Tender but we've adapted it to make it a bit easier.

This dish is both paleo and gluten-free IF you can find Jerusalem artichokes. Jerusalem artichokes, or sunchokes, are tubors that look like ginger root but have a flavor more in line with a potato. They can be mashed, roasted or pureed and boast less carbs than a sweet potato.

Sunchokes are in season from October - April, so should be in stores and farmers markets soon. We substituted small new potatoes and purple potatoes for some color in the meantime. The final product was delicious.

Pork Sausage with Jerusalem Artichokes
8 pork sausage links (our gluten-free Bratwurst or Mild Italian work well)
4 medium yellow onions, cut into thick segments
2 cloves of garlic, thinly sliced
1 cup mushrooms, halved
2 cups Jerusalem artichokes or potatoes
1 large lemon, cut into segments
1 tsp fennel seeds 
1 tbsp grass-fed butter
Chicken stock or water to cover – about 2 cups 
Salt to taste
A small bunch of flat-leaf parsley, roughly chopped 

Heat the butter over medium heat, add onions and sauté until soft. Add garlic, mushrooms and Jerusalem artichokes (or potatoes) to the pan. Cook for a few minutes then squeeze the lemon segments and add them to the pan. Add fennel seeds and salt, then cover the vegetables with stock or water and bring to a boil. Reduce heat, cover and simmer until the Jerusalem artichokes or potatoes are tender, about 20 minutes. 

When the Jerusalem artichokes are tender, uncover, and cook on high until all of the liquid has evaporated. Be sure to take your time and allow the vegetables to caramelize. Color equals flavor!

Meanwhile, grill or pan-cook the sausages until cooked through and browned. 

Sprinkle parsley on top and serve.

Wine suggestion:  Michael Shaps Cabernet Franc

 




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