Sausage and Broccoli Rabe

Golden browned sausages paired with tender sautéed greens. Garlic and chili provide a warmth that perfectly cuts through the richness of the meat.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 611
• Protein: 42 g
• Carbs: 19 g
• Fat: 44 g

Ingredients

• 4 piece Chipolata sausage ( whole )
• 500 g Broccoli ( in florets )
• 2 piece Garlic ( sliced )
• 1 piece Hot chili pepper ( chopped )
• 3 tbsp Extra virgin olive oil
• 50 ml Dry white wine
• 1 pinch Gray sea salt
• 800 g Friarielli (broccoli rabe) ( washed and trimmed )
• 4 piece Fennel Salsiccia ( whole )

Instructions

1. Blanch the vegetables

   Plunge the broccoli and friarielli into boiling salted water for 3 minutes. They should remain firm to the bite, just enough to lose their toughness.

2. Sear the meat

   In a hot pan with a drizzle of oil, brown the chipolatas and fennel sausages. The skin should be well browned and crispy.

3. Infuse the aromatics

   Add the minced garlic and chili to the cooking oil. As soon as the garlic turns golden and the aroma is fragrant, add the drained broccoli and friarielli.

4. Wine reduction

   Pour in the white wine. Let it reduce over high heat until the liquid coats the ingredients. The sauce should be short and glossy.

Chef's tips

• Do not prick the sausages to keep all the juices inside.
• The greens must absorb the sausage fat to be truly flavorful.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the gloss.