Sausages en papillote

Ed Baines puts together a great package of flavours with his recipe for sausage en papillote and tangy dressed vegetables
By Ed Baines
Sausages en papillote
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 4 globe artichokes
  • 1 lemons, juice and grated zest
  • 4 tbsp olive oil
  • 8 sausages, good quality
  • 1 Spanish onions, sliced
  • 4 clove garlic, sliced
  • 4 paprika, pinches
  • 275 g green beans
  • 1 pinches black pepper

For the dressing

  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 egg yolks
  • 150 ml olive oil


1. Set the oven to 180°C/gas 4. 2. Trim off the outside leaves of the artichokes. Boil a large pan of salted water with half the lemon juice. Boil the artichokes for 30 minutes. 3. Heat half of the oil in a frying pan and cook the sausages until browned. Add the onions and cook until soft. 4. Prepare four 50cm sheets of foil. Place on a work surface and drizzle with olive oil. Place two sausages on each piece of foil and top with a quarter of the grated lemon zest, sliced onion, garlic and paprika. Fold the foil over gently, sealing the edges to create a loose parcel. Repeat to make four parcels in all. 5. Place in the oven and cook for 20 minutes. 6. Preheat a grill until hot. Drain the artichokes and using a small knife cut them in quarters removing any leathery leaves and the hairs from the chokes. Place the artichoke quarters on a lightly oiled tray, squeeze the remaining lemon juice over them and lightly grill for five minutes. 7. Bring another saucepan of salted water to the boil and blanch the beans for four minutes. Drain and transfer to a large bowl. Add the artichokes and mix well. 8. Whisk all the dressing ingredients together, 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.

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