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

Jerusalem Artichokes with Sausage
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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.