SAUSAGE RAGU
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This hearty sausage ragu is served on creamy mash with a generous dusting of parmesan. 

Sausage ragu on creamy mash with green beans and parmesan.

A warming winter meal in which you’ll find plenty of well-disguised veggies and legumes!

Cauliflower and potato combine to form a creamy mash to sit the ragu on.

The ragu itself includes carrot, onion, sausage meat, tinned tomatoes and four bean mix, simmered together with a little balsamic vinegar and brown sugar.

Add a side of green beans, top with parmesan and tuck in!

 

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Sausage ragu on creamy mash with green beans and parmesan.

SAUSAGE RAGU

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

A hearty sausage ragu served on creamy cauliflower mash with a generous dusting of parmesan. This warming winter meal has plenty of well-disguised veggies and legumes!

QUICK PRINT

Ingredients

SAUSAGE RAGU

  • 1 large carrot
  • 1 brown onion
  • 2 cloves garlic
  • 6 good quality pork sausages (500g/1lb 2oz)
  • 1 tsp olive oil
  • 1 Tbsp tomato paste
  • 400 g can pesto flavoured tomatoes (14oz)
  • 1/2 Tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 tsp dried thyme
  • 400 g can four bean mix, drained well (14oz)

MASH

  • 500 g cauliflower (1lb 2oz)
  • 500 g potatoes (i.e. Agria) (1lb 2oz)
  • 1 1/2 Tbsp butter

TO SERVE

  • 250 g green beans (8.8oz)
  • 1 tsp olive oil
  • 1/3 cup finely grated parmesan (30g)

Instructions

  1. PREPARE INGREDIENTS

    Dice carrot into small (approximately 1cm / 0.4in) cubes, finely dice onion and crush garlic. Squeeze sausages out of their casings (discard casings). Roughly chop cauliflower for mash and place in a large saucepan. Peel potatoes, cut into 2-3cm pieces and add to saucepan. Fill with water to cover, drain, then fill with water again.

  2. COOK SAUSAGE RAGU AND MASH

    Heat oil in a large high-sided frying pan on medium-high. Add carrot, onion and garlic and cook until just tender (4-5 minutes).

  3. Meanwhile, bring the saucepan of cauliflower and potatoes to the boil. Cook for 20 minutes.

  4. Add sausage meat to frying pan and cook, breaking up with a wooden spoon, until browned all over. Stir in tomato paste, then add canned tomatoes, vinegar, sugar and thyme. Stir in drained beans. Simmer for 15 minutes, until sausages are cooked through. Season to taste with salt and pepper.

  5. PREPARE BEANS

    Trim ends off beans and place in a microwave-safe dish. Microwave for 1-2 minutes, until tender. Add olive oil and a little salt and pepper; toss to combine.

  6. SERVE

    Drain cauliflower and potatoes well. Add butter and mash until smooth. Season to taste with salt and pepper. Divide between warmed serving plates. Top with sausage ragu and parmesan. Serve with beans on the side.

Recipe Notes

WINE MATCH: Try a Malbec.
GLUTEN-FREE OPTION: Choose gluten-free sausages.
INGREDIENT SWAPS / NOTES: If you can’t find pesto flavoured canned tomatoes, use crushed and sieved tomatoes instead (you may need to add an extra 1/2 teaspoon brown sugar).
STORING AND REHEATING: Store individual portions in the fridge and reheat in the microwave.

 
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