Italian Sausage in Marinara
with Parmesan Potato-Cauli Mash
This Italian-inspired twist on sausage and mash is sure to be a hit with the whole family! Fragrant Italian pork sausage is cooked in marinara sauce with a soffritto base for maximum flavour. Cheesy potato-cauliflower mash alongside is perfect for those who prefer their veggies hidden!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
285 g
Cauliflower, florets
460 g
Russet Potato
½ cup
Marinara Sauce
113 g
Mirepoix
7 g
Basil
1.5 tsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Tomato Sauce Base
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Cut cauliflower into bite-sized pieces. Add potatoes, cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Reserve 1/3 cup cooking water (dbl for 4 ppl), then drain and return veggies to the same pot, off heat.
While potatoes and cauliflower cook, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until slightly softened, 5-6 min.
Increase heat to medium-high. Add sausage to the pan with mirepoix. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with garlic salt and pepper.
Add tomato sauce base to the pan with sausage and veggies. Cook, stirring often, until coated, 30 sec. Add marinara sauce, soy sauce, 1/4 tsp sugar (dbl for 4 ppl) and reserved cooking water. Bring to a simmer. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with pepper, to taste. Remove the pan from heat.
While sauce simmers, mash three-quarters of the Parmesan and 2 tbsp butter (dbl for 4 ppl) into potatoes and cauliflower until mostly creamy. (NOTE: Potato-cauli mash will still have a few chunks!) Season with pepper, to taste.
Divide potato-cauli mash between plates. Spoon sausage and sauce over mash. Sprinkle with remaining Parmesan. Tear basil over top.
