Jerusalem Artichokes with Sausage

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

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Jerusalem Artichokes with Sausage

Servings 4

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 371

carbohydrate 36g

protein 21g

fat 18g


  • 1 pound(s) Italian sausage
  • 2 tablespoon(s) olive oil coconut oil, bacon grease, tallow, or lard
  • 2 medium onion(s)
  • 1 medium garlic clove(s)
  • 1/4 pound(s) mushrooms, white button, cremini or shitaake
  • 1/2 pound(s) artichokes, jerusalem (also "sunchokes")
  • 1/2 large lemon(s)
  • 1/2 teaspoon(s) fennel seed
  • 1 cup(s) stock, light or water to cover
  • 1/2 cup(s) parsley, fresh roughly chopped


  1. Brown the sausages all over in a little oil in a deep cast iron skillet or pot. Take out of skillet and set aside.
  2. 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.
  3. Peel and finely slice the garlic and add it to the onions. Cut the mushrooms in half and add to the skillet.
  4. 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.
  5. 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.
  6. Pour over enough stock or water to cover and bring to the boil.
  7. 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.
  8. Stir in the parsley, check the seasoning and eat with your choice of side.


    1. Crbruinsma – If you’re not concerned about the carb content you could use potatoes. Otherwise, turnips, beets might be good, or parsnips.

  1. I can’t ever seem to find the Jerusalem artichokes. What is the next best option and how would you prepare it (chopped, sliced, whole)?

  2. Hello,
    Would canned Artichoke hearts be okay? I know canned food is not the best.. but I can’t seem to find the Jerusalem artichokes.
    Many thanks in advanced for the response! :)

    1. – Well, this recipe might be weird with them. Jerusalem artichokes are more like potatoes than artichoke hearts. The flavor is very bland. Maybe use potatoes instead if you have them. But in general, canned artichoke hearts are fine, especially if you get them in cans that are BPA free.

  3. I am not a chef. I like 95% of the recipes on here because they are precise and following the steps generally results in a really good meal.

    This one; I did not like. It feels off the cuff and vague. I don’t like quantities in the form of “a little” oil or “good seasoning.” I also don’t like surprise endings like serve with those steamed greens you have lying around. There should be an entry for steamed greens on the meal plan, or there should be a “meanwhile” section in this. You shouldn’t just list side dishes as an ingredient.

  4. I substituted the Jerusalem artichokes with some butternut squash, which was tasty. The amount of lemon, though, was off-putting; next time I’ll reduce or omit it. Otherwise, decent dish.

  5. This was great! I couldn’t find the artichokes but replaced them with red bliss potato. Great flavor and a nice comfort food.

  6. Managed to find Jerusalem artichokes. This dish was beautiful. Loved how the lemon flavour went through into the sausages. I served with kale chips and it was stunning.

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