Skillet Broccoli and Sausage
I have to admit: I love broccoli. Even as a child, I was crazy about them, and they are still always on my table today.
Besides enjoying them in classic pasta or soups, I like to prepare them as a simple side dish or transform them into a hearty and flavorful main dish.
This recipe for sausage and broccoli in a skillet is super convenient because everything is cooked raw, directly in the skillet, without needing to pre-boil the broccoli. In just a few minutes, you’ll have a rustic, wholesome, and truly irresistible dish ready.
If you don’t have fresh broccoli, no problem: you can also use frozen broccoli without defrosting them first. Just add them directly to the skillet along with the sausage and let them cook a few minutes longer. The result will still be delicious and practical!
And speaking of broccoli, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs broccoli
- 1.3 lbs sausage
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste black pepper
- Half glass water
Tools
- Skillet
- Lid
- Wooden spoon
Steps
Let’s clean the broccoli by dividing them into florets, then rinse them well under running water.
Peel the garlic and place it in a large skillet with the extra virgin olive oil and let it sauté for a moment to infuse flavor.
Cut the sausage into 1.5-2 inch pieces and add to the skillet.
Add the broccoli, stir, and cover with a lid. Let it cook over medium-low heat for about 20 minutes: the broccoli will release some of their water, creating a flavorful cooking base. If needed, add half a glass of hot water.
Adjust the salt (sparingly, as the sausage is already tasty) and add a generous sprinkle of black pepper.
Remove the lid, slightly increase the heat, and let it cook for another 5 minutes to dry everything thoroughly.
Our skillet broccoli and sausage are ready.
Enjoy your meal!
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Storage and Tips:
Store covered with aluminum foil or in an airtight container.
Consume within 2 days.
For extra flavor, we can add a pinch of fennel seeds or chili pepper!
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