There’s nothing more comforting than a dish that tastes like home, tradition, and skillful hands.
This Sausages and Broccoli Rabe recipe isn’t just a simple preparation; it’s a real journey into the memories of my Grandma Maria.
Grandma Maria was the soul of the kitchen, and every year, as the air turned crisp, her garden gifted us the tenderest and most flavorful broccoli rabe you could wish for.
And the sausages?
They weren’t bought; they were made by hand, with meticulous care and secrets passed down from generation to generation.
She called them the perfect marriage: the earthy bitterness of the greens marrying the savory richness of the meat.
While she prepared them, just the aroma of garlic sizzling in good oil was enough to know happiness would be at the table.
This is her easy recipe, the one that everyone can make and that brings all the warmth of tradition to the table, without compromise.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn, Winter and Spring
- Energy 565.95 (Kcal)
- Carbohydrates 6.84 (g) of which sugars 1.87 (g)
- Proteins 49.10 (g)
- Fat 38.15 (g) of which saturated 0.32 (g)of which unsaturated 0.01 (g)
- Fibers 2.50 (g)
- Sodium 385.41 (mg)
Indicative values for a portion of 285 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs broccoli rabe
- 1.3 lbs Calabrian sausage
- 2 cloves garlic
- 2 leaves bay leaf
- 5 tbsps extra virgin olive oil
- to taste coarse salt
- 1 fresh chili pepper (Optional)
Tools
- 1 Pan Stone&Stone
Steps
Cleaning and Washing
Start by preparing the broccoli rabe.
Grandma Maria taught us not to waste anything but to choose carefully: discard the toughest stems and yellow leaves.
If the rabe is young and tender, you can also keep the outer leaves and buds.
Rinse the broccoli rabe thoroughly under cold running water, then drain well but don’t dry them too much:
the residual water droplets will be essential for the steaming process in the next step.
Sauté and Initial Cooking
In a large non-stick pan, pour the Extra Virgin Olive Oil and sauté the garlic (whole or crushed) and the chili pepper (if desired).
Immediately add the washed bay leaves.
At this point, add the broccoli rabe (replacing boiling if they are tender).
Salt and pepper to taste.
Immediately cover the pan with the lid to start steaming: the rabe will soften thanks to the residual water and the steam created inside.
Cook for about 15 minutes.
Adding the Sausage
When the broccoli rabe is halfway cooked (after about 15 minutes and appears wilted), add the sausage.You can cut it into chunks or leave it whole, as you prefer.
Continue cooking with the lid closed until the sausage is well-cooked and pink inside.
At this point, remove the lid and slightly increase the heat to evaporate any excess cooking water, leaving only a creamy and flavorful sauce.
Resting and Side Dish
Once ready, turn off the heat.Let the Sausages and Broccoli Rabe rest for a few minutes directly in the pan, so the flavors have time to intensify and blend perfectly.
In the meantime, you can prepare some toasted or grilled bread, ideal for accompanying the sauce and completing the experience.
Plating and Tasting
Plate the Sausages and Broccoli Rabe, ensuring the meat and vegetables are evenly distributed.Serve the dish hot, perhaps with a drizzle of raw EVO oil and the toasted bread beside it.
Tasting and bon appétit!
Conservation Tips and Variations
How to Preserve Sausages and Broccoli Rabe
Grandma Maria’s recipe is even better the next day!
In the Fridge:
Let the dish cool completely, then transfer it to an airtight container.
It can be stored in the refrigerator for up to 2-3 days.
To Reheat:
You can reheat the dish in a pan over low heat, perhaps adding a tablespoon of water if it seems too dry.
Alternatively, you can use the microwave. Reheating in a pan is preferable to maintain the sausage’s texture.
Freezing:
We don’t recommend freezing the dish once cooked, as the broccoli rabe and cooked sausage can lose texture and flavor during thawing.
They are best enjoyed fresh!
Ideas for Variations and Pairings
If you want to experiment or adapt the recipe for other occasions, here are some ideas:
One-Dish Meal:
Transform this rich side dish into a true one-dish meal by adding pasta (perfect with orecchiette, cavatelli, or ziti).
Cherry Tomatoes:
For a sweet and sour note and a splash of color, add a handful of halved cherry tomatoes while cooking the sausage.
Smoky Variation:
For a more intense flavor, add 1.7 oz of diced pancetta or guanciale along with the oil and garlic in Step 2.
Pecorino:
For a final touch, a sprinkle of grated Pecorino (or Parmesan for a milder flavor) before serving will enhance the sausage’s savoriness.
Lemon:
If you like contrast, add a grating of untreated lemon zest at the end, just before serving.
FAQ – Frequently Asked Questions About the Recipe
Can I use frozen Broccoli Rabe?
Yes, you can, but the result in terms of flavor and texture will not be the same as fresh greens.
If using frozen broccoli rabe, be sure to blanch them or cook them in the pan for the first 10 minutes to eliminate excess water, otherwise, your dish will be too watery.
Do I need to blanch the broccoli rabe before cooking them in the pan with the sausage?
It depends on their tenderness!
If you follow Grandma Maria’s method and your broccoli rabe is young and tender, you can skip the blanching and cook them directly in the pan with the lid and a bit of washing water, as described in the recipe.
If instead, your broccoli rabe is more mature and the stems more fibrous, it is advisable to blanch them for about 5 minutes to soften them and release excess bitterness.
Should the sausage be cooked separately or added raw to the broccoli rabe?
In our recipe, the sausage is added raw at half cooking (Step 3).
This way, the fat melting from the sausage flavors the broccoli rabe as they finish cooking, creating a unique blend of flavors.
What type of sausage is best for this recipe?
A good quality fresh pork sausage is recommended, preferably knife-cut with little fennel.
The important thing is that it isn’t too lean, as its fat is crucial for flavoring the broccoli rabe.
Can I make the recipe less spicy?
Certainly.
You can completely omit the chili pepper if you don’t like it, or use just a pinch of dried chili to add a slight kick without excess heat.
