This is a Nigel Slater recipe. Replace the fennel seeds with sage for a wonderful alternative, or use fresh fennel in place of the onion.
Submitted by Sharen Findlay
Approximate Cook Time: 60 minutes
|2||tablespoon(s)||olive oil, coconut oil, bacon grease, tallow, or lard|
|1/4||pound(s)||mushrooms, white button or cremini, (about 5 medium)|
|1/2||pound(s)||artichokes, jerusalem, (also "sunchokes")|
|1||cup(s)||stock, light, or water to cover (about 3/4 - 1 cup)|
|1||bunch(es)||parsley, fresh, roughly chopped|
- Brown the sausages all over in a little oil in a deep cast iron skillet or pot. Take out of skillet and set aside.
- Peel the onions and cut them into thick segments, then add to the pan in which you browned the sausages, pouring in a little more oil if you need to. Let the onions soften over a moderate heat till they are tender enough to crush with a wooden spoon. Don't hurry this; it should take about 15 to 20 minutes.
- Peel and finely slice the garlic and add it to the onions. Cut the mushrooms in half and add to the skillet.
- Peel or simply scrub the artichokes, then cut them into 1 inch pieces. Add them to the pan, pushing the onions aside, and let them color slightly.
- Now put the sausages back into the pan. Cut the lemon into fat chunks and tuck them in along with the fennel seeds and a good seasoning of salt and black pepper.
- Pour over enough stock or water to cover and bring to the boil.
- Turn the heat down and simmer for about 30 minutes, until the vegetables are truly tender. If there is too much liquid, turn up the heat and let it reduce a little.
- Stir in the parsley, check the seasoning and eat with your choice of side.