15 Minute Meal Kit

Tuscan Italian Sausage and Potato Stew

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 7 oz. Cooked Diced Red Potatoes
  • 2 oz. Baby Spinach
  • Info
    4 fl. oz. Cream Sauce Base
  • 2 oz. White Cooking Wine
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 4 Garlic Cloves
  • Info
    1 French Roll
  • 5 oz. Corn Kernels
  • 8 oz. Italian Pork Sausage Links

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    772
  • Carbohydrates
    75g
  • Fat
    43g
  • Protein
    31g
  • Sodium
    1683mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Mince garlic. Remove Italian sausage from casing, if necessary.

  2. 2

    Start the Stew

    Place a medium pot over medium heat. Add sausage and potatoes to hot pot. Stir often, breaking up sausage, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-5 minutes. Stir in half the garlic (reserve remaining for bread) and demi-glace until aromatic, 30-60 seconds.

  3. 3

    Finish the Stew

    Increase heat to medium-high and add wine to hot pot. Bring to a boil. Once boiling, cook 1 minute. Add ¼ cup water and cream sauce and return to a boil. Once boiling, add corn and spinach. Stir often until spinach is wilted, 1-2 minutes. Remove from burner. Cover and set aside.

  4. 4

    Broil Garlic Bread and Finish Dish

    Top cut sides of French rolls with remaining garlic and 1 tsp. olive oil. Broil under hot broiler until browned, 1-3 minutes. Don't text and broil! Keep an eye on bread as it broils. Plate dish as pictured on front of card. Bon appétit!

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