Broccoli rabe with sausage Calabrian style is one of the most loved and prepared dishes in Calabrian homes, especially during the winter when broccoli rabe is in the garden, along with fresh homemade Calabrian sausage. This unique combination of home-grown broccoli rabe, often referred to as broccoli di rape, and sausage from locally raised pork makes it one of the best farm-to-table (km0) dishes, known as ‘rape e sazizza.’ It’s also made in the fall, with broccoli rabe from the garden or store-bought, and sausage from the local butcher. In spring, fresh broccoli rabe is hard to find, but you can blanch and freeze them when in season. I advise against using frozen ones as they lack flavor.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for broccoli rabe with sausage
- 1 kg broccoli rabe
- 4 sausages
- to taste Extra virgin olive oil
- 1 clove garlic
- 1 chili pepper
- to taste salt
Tools for preparing broccoli rabe with sausage
- 2 Skillets
- 1 Bowl
Steps to prepare broccoli rabe with Calabrian sausage
Begin preparing the broccoli rabe. Take the tops and the tender stalks, and include the tender leaves. Discard the tougher parts. Wash them thoroughly.
In a large skillet with a lid, place a small amount of oil with sliced garlic and chili pepper. Slightly heat the oil and add the washed broccoli rabe. Add a pinch of salt and half a glass of water, cover, and cook. Cook on low heat. Cooking times vary depending on how tender the broccoli rabe is; it may take about 20 minutes, or even double that time.
In a separate small skillet, cook the sausages. Use the hot skillet without oil. Cover for more even cooking. In about 15 minutes, the sausages are ready. I used two different types to please everyone, with and without chili or pepper, as some are white.
It’s very important to let the cooking water of the broccoli rabe evaporate completely, to slightly brown them in the little oil used. This will make them more flavorful and less bitter. If necessary, remove the lid and increase the heat at the end of cooking.
When the broccoli rabe is ready, add the already drained sausage and let them sit together in the skillet for a moment, or serve directly by adding the sausage only at the end. You can serve the sausage in whole pieces, or cut it into pieces after cooking, according to preference.
