BROCCOLI and SAUSAGE
If you love rustic and hearty main courses, the recipe for SAUSAGE with BROCCOLI in a pan is perfect for you.
A simple and tasty meat and vegetable preparation ready in a few minutes, a winning combination that can be enjoyed as it is or used as a sauce for pasta or as a filling for savory pies.
A hearty main course with easily found ingredients, perhaps a bit spartan, but sure to succeed. You only need to cook the broccoli and then quickly sauté them in a pan with the sausage to make them even more inviting.
Broccoli and sausage is a typical dish from Campania, with its origins contested among several provincial capitals, but since my father-in-law is from Benevento, I’m biased and for me, there’s no competition.
Like every traditional recipe, there are different versions; in Naples, it’s made with friarielli instead of classic broccoli, and it’s a great dish for serving as a homemade appetizer in small portions or as a main course in generous servings. Moreover, if you have leftovers, it’s fantastic for seasoning orecchiette or other types of pasta.
Try this recipe, and I guarantee you’ll bring to the table a fabulous dish that will go like hotcakes!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 250.88 (Kcal)
- Carbohydrates 5.43 (g) of which sugars 1.58 (g)
- Proteins 10.88 (g)
- Fat 21.53 (g) of which saturated 0.89 (g)of which unsaturated 0.04 (g)
- Fibers 1.94 (g)
- Sodium 818.40 (mg)
Indicative values for a portion of 100 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
- 1.1 lbs broccoli (or friarielli)
- 0.88 lbs sausage
- 3 tbsps extra-virgin olive oil
- 1 clove garlic
- to taste salt
- 1 pinch black pepper (ground)
- fresh chili pepper (optional)
Tools
- Pot
- Bowl
- Pan
HOW TO PREPARE BROCCOLI AND SAUSAGE
Wash the broccoli, remove the main stem and break the branches apart. Place them in a pot with cold water and bring to a boil. From this point, continue cooking for another 5 minutes, then drain (reserve a ladle of water) and cool them in ice water. They should be cooked but not falling apart.
In a pan, put 3 tablespoons of oil, a clove of garlic, and chili pepper to flavor, then brown the sausages, having removed the casing and crumbled them coarsely. Cook them for about 5 minutes, then add the broccoli and continue for another 10 minutes to flavor them well. Adjust salt and pepper. If you see the cooking base has dried too much, possibly add a spoonful of broccoli cooking water. Your delicious Sausage with Broccoli dish is ready to serve!
HOW TO STORE BROCCOLI AND SAUSAGE
Once ready, Broccoli and Sausage can be stored in the fridge, in an airtight container, for a maximum of 2 days. Alternatively, you can freeze them and use them when needed.
TIPS AND VARIATIONS
A variation of the classic recipe involves adding cherry tomatoes. In this case, I recommend, after washing them, cutting them into 4 parts and adding them to the pan a couple of minutes before the end of cooking.
If you decide to use this recipe as a pasta sauce, besides the classic orecchiette with Broccoli and sausage, a more enticing alternative is baked pasta, which includes adding scamorza or another melting cheese or béchamel. To make this delicious baked pasta, you will need to cook the pasta separately, drain it al dente, and mix it with broccoli and sausage. Once all the ingredients are well combined, transfer them into a baking dish, add a few tablespoons of béchamel or cheese pieces, and finish cooking in a preheated fan oven at 350°F for about 25 minutes.
