Sausage Parcels with a Artichoke and Bean Hot Salad

I let the first of the month come and go without talking about my little meat-free challenge from January. We did learn a lot from our challenge, one of those things being we couldn’t give up meat on a permanent basis. While we did enjoy all of the meals I came up with during the month we did miss favourite dishes and were looking forward to February arriving. But it did help re-affirm in my head the financial difference not adding meat to your bill does. We already have our food budget down to a good number but January saw that budget cut down to almost half of that from not having to buy meat. I had a few people tell me that they found they spent more on their food budget when they stuck to a meat-free diet so I thought I would share a few pointers that I stuck to that kept it down.

Eat grains and beans. Things like bulger wheat, barley and quinoa seem to often get forgotten about but they are not only full of nutrition but they are also cheap. If a vegetable isn’t in season not only will you pay more for it at the grocery store but you might find that it has less flavour. Because it isn’t in season the growers have to artificially help the plants ripen that this not only doesn’t produce as flavourful of a product but it reduces the nutritional value. Sticking instead to frozen which is picked at the peak of ripeness and flash frozen is not only a cheaper option but can often be more nutritious. Also try cooking more for portions rather then cooking large amounts that sometimes can be wasted. If you can guarentee you will use the leftovers and won’t just over eat then it is fine to cook large batches of food. But if you are anything like use we find that we just go for seconds more often then saving the leftovers or we will save the leftovers and then end up never eating them and having to throw the leftovers away. Throwing food away is like throwing away money.

Not including meat in our diet did have us eating a lot healthier meals. So I am wanting to try and keep some of the good, healthy habits we got into while incorperating meat back into our diet. So I wanted to share with you one of the first meals I served for us. It was also my first ever attempt at cooking with fresh artichokes. I won’t lie it does take a lot of effort but fresh is so much nicer tasting them tinned artichoke hearts.

Sausage Parcels with a Artichoke and Bean Hot Salad

2 globe artichokes
salt and freshly ground black pepper
1 lemon, zest of whole and then squeeze out the juice
olive oil
4 good quality fresh sausages (make sure these are good quality and full of flavour)
1 red onion, sliced
2 garlic cloves, sliced
2 pinches of paprika
140g (5oz ) runner beans
1 tsp olive oil
2 Tbsp balsamic vinegar
Adapted from BBC Food


Snap back tough outer leaves until you begin to expose the pale yellow ones. Rub all cut surface with lemon juice as you go.

Trim the top leaves until you just start to see the choke. Cut in half so you can easily remove the choke, to remove just take a spoon and scoop it out. Once the choke is removed cut into quarters.

Boil the artichokes in salted water with half the lemon juice for 30 minutes.Make sure you only use half of the lemon juice for this step as you will be using the rest of it for the dressing.

While the artichoke is boiling, heat a frying pan to high with a small amount of olive oil to coat the pan; fry the sausages, quickly sealing on all sides until they are brown on all sides.

Rip off two 50cm/20in sheets of foil, place two sausages on the foil with half of the onion, garlic and paprika, lightly drizzle with olive oil.

Fold the foil over sealing the edges to create a loose parcel. Repeat this process with the second parcel. Put in a pre-heated 180 C (350 F) oven and cook for 20 minutes.

With a slotted spoon scoop out the artichokes and set aside in a bowl. Bring the water back to a boil and then add the beans. Make sure the beans have been top and tailed before they go into the water. Blanch the beans for 4 monutes and then drain and add in the bowl with the artichokes.

In a small bowl whisk the olive oil, balsamic vinegar and the lemon juice, then season to taste. Pour the dressing over the vegetables and toss to coat them evenly.
Serve the sausages with the dressed beans and artichokes. This recipe serves 2, for a complete meal we served this with a portion of roasted fingerling potatoes.

Sausage Parcels with a Artichoke and Bean Hot Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 globe artichokes
  • salt and freshly ground black pepper
  • 1 lemon, zest of whole and then squeeze out the juice
  • olive oil
  • 4 good quality fresh sausages (make sure these are good quality and full of flavour)
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 2 pinches of paprika
  • 140g (5oz ) runner beans
  • 1 tsp olive oil
  • 2 Tbsp balsamic vinegar
Instructions
  1. Snap back tough outer leaves until you begin to expose the pale yellow ones. Rub all cut surface with lemon juice as you go.
  2. Trim the top leaves until you just start to see the choke. Cut in half so you can easily remove the choke, to remove just take a spoon and scoop it out. Once the choke is removed cut into quarters.
  3. Boil the artichokes in salted water with half the lemon juice for 30 minutes.Make sure you only use half of the lemon juice for this step as you will be using the rest of it for the dressing.
  4. While the artichoke is boiling, heat a frying pan to high with a small amount of olive oil to coat the pan; fry the sausages, quickly sealing on all sides until they are brown on all sides.
  5. Rip off two 50cm/20in sheets of foil, place two sausages on the foil with half of the onion, garlic and paprika, lightly drizzle with olive oil. Put in a pre-heated 180 C (350 F) oven and cook for 20 minutes.
  6. Fold the foil over sealing the edges to create a loose parcel. Repeat this process with the second parcel.
  7. With a slotted spoon scoop out the artichokes and set aside in a bowl. Bring the water back to a boil and then add the beans. Make sure the beans have been top and tailed before they go into the water. Blanch the beans for 4 monutes and then drain and add in the bowl with the artichokes.
  8. In a small bowl whisk the olive oil, balsamic vinegar and the lemon juice, then season to taste. Pour the dressing over the vegetables and toss to coat them evenly.
  9. Serve the sausages with the dressed beans and artichokes. For a complete meal we served this with a portion of roasted fingerling potatoes.

This entry was posted in Dinner For Two, Healthy Eating, Main Course, Sausage and tagged , , , , , , . Bookmark the permalink.

3 Responses to Sausage Parcels with a Artichoke and Bean Hot Salad

  1. That’s absolutely my kind of food! I never thought of having artichokes with sausages before. It has been a while too with artichokes here. ^.^
    I agree too Laura, Quinoa bulgur etc is often forgotten…

  2. Sue Hunter says:

    I read through this recipe intending to try it but got confused when instruction says put sausages into a foil parcel but no further information. Is this just for presentation or should they go into the oven for a while?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge