Here’s a dish of Broccoli Rabe with Sausages in a Pan! A complete main course and a rich side dish, prepared with Luganega and flavored with garlic and chili pepper. Perfect for lunch or to warm the coldest evenings… and more!
Stewed broccoli rabe with sausage is a very rich and tasty main course with a side dish, popular in many areas of southern Italy and beyond.
These are broccoli rabe previously boiled and then sautéed in a pan with garlic and chili pepper, accompanying bites of pork sausage.
Although ideal in colder periods, this dish is now consumed almost all year round. For instance, the combination of Sausage and Broccoli Rabe is so widespread that it is also used as a filling for pizzas and sandwiches!
Enjoy this dish hot and, for an extra touch, decorate it with some slices of fresh chili pepper before serving.
At the end of the recipe, you will find some alternatives “Recipe Variations” or “For those who don’t eat meat” and for those who want it light.
Here’s my recipe…
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 492.92 (Kcal)
- Carbohydrates 6.12 (g) of which sugars 0.80 (g)
- Proteins 20.82 (g)
- Fat 43.22 (g) of which saturated 1.35 (g)of which unsaturated 0.00 (g)
- Fibers 2.64 (g)
- Sodium 2,194.90 (mg)
Indicative values for a portion of 215 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
Broccoli Rabe with Sausages in a Pan
- 2.2 lbs broccoli rabe (or friarielli Weighed before cleaning. Choose only the inflorescences and the most tender leaves.)
- 1.1 lbs sausages (Luganega is recommended (or a fresh sausage of your choice).)
- 1 clove garlic (Whole or crushed, to be removed at the end of cooking.)
- to taste chili pepper (Fresh or dried, depending on the desired level of spiciness.)
- to taste extra virgin olive oil (For browning the meat and stewing the vegetables.)
- salt
- to taste rosemary (optional)
Tools
- Pan 40 cm
- Lid 40 cm
- Knife
- Cutting Board
- Wooden Spoons
Steps
Broccoli Rabe with Sausages in a Pan
In a large pan, pour a generous drizzle of extra virgin olive oil. Add the whole garlic clove (or crushed) and the chili pepper.
Place the Luganega (cut into 2-3 inch pieces or crumbled) and the rosemary (if desired, it should be tied in a bundle to be removed).
Sauté over medium-high heat until the pieces of Luganega are well browned on all sides.
Meanwhile, carefully clean the broccoli rabe, removing the tougher stems and damaged leaves. Wash them thoroughly and slice them into not too small pieces.
Remove the Luganega from the pan and set aside. Also, remove the garlic and rosemary.
In the cooking fat of the Luganega, add the broccoli rabe. Let them flavor for a minute over high heat.
Adjust the salt, cover with a lid, and stew over medium-low heat for about half an hour, or until the broccoli rabe is tender.If at the end of cooking the broccoli rabe is too watery, remove the lid and let them dry over higher heat for a few minutes, stirring often.
Add the previously browned Luganega.Cook for a few more minutes so that everything flavors well together.
Serve hot.
Bon appétit.
Variations
A lighter variant of this dish, using less oil, is this version: bring a pot with water to a boil, salt, and add the cleaned broccoli rabe. The water should only cover the broccoli rabe halfway.
Cook for a couple of minutes with the lid on, then add the sausage cut into 1.5-inch pieces and pierced with a fork to the boiling water. Continue cooking for another ten to twelve minutes.
Heat a pan with a drizzle of oil and garlic cloves and add the well-drained broccoli rabe and sausages.
Stir in the pan for a few minutes until the sausage is well cooked and browned.
Curiosities
If you prefer a milder taste or if your Broccoli Rabe turns out particularly bitter, you can use the Classic Blanching Method.
After cleaning and washing them, toss them in boiling salted water for about 3-5 minutes.
Drain them thoroughly and slightly squeeze them before adding them to the pan with the Luganega’s cooking fat.
This way, the final stewing time in the pan will be reduced to about 10-15 minutes, as the vegetable will be partially cooked.
You should know that leafy vegetables lose about 60-70% of their weight in water during cooking.
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Notes
Which wine do I recommend.
Lambrusco di Sorbara or Reggiano IGT (Sparkling):
Its lively effervescence (sparkling) and acidity perfectly balance the richness of the Luganega and the earthiness of the Broccoli Rabe. It’s a rustic pairing and very palate-cleansing.
Aglianico del Vulture (Young) or Piedirosso (Campania):
These are southern red wines that share origins with Broccoli Rabe or Friarielli. They have a spicy character, good acidity, and soft tannins, perfect for sausage.
FAQ (Questions and Answers)
How can I replace pork sausage?
Chicken or Turkey Sausage:
Milder taste and much less fat.
You will need to add a little more EVO oil in the pan because it will not release much fat. You might also add a pinch of fennel to flavor.
Beef/Veal Sausage (or Ground Meat):
More intense meat flavor, great texture.
Using ground meat, you can form small rustic meatballs to brown first, or crumble it directly in the pan.
Bacon or Pancetta (diced):
Adds flavorful fat and excellent crispness, although the dish becomes saltier.
Be very sparing with the final salt.What do you recommend for a vegan version?
Ready-made Vegan/Vegetable Sausage (Soy/Seitan-based):
The easiest method, just brown it and add it as you would with pork.
Many are already spiced with garlic, fennel, and smoked to mimic the taste of meat.
Or:
Smoked or Plain Tofu:
Absorbs flavors well and has a firm texture. Smoked tofu adds a fascinating taste.
Cut into cubes and brown well. Use a bit of soy sauce (Tamari) to marinate briefly before cooking to add depth of flavor.
Or:
Seitan or Tempeh:
Great “meaty” texture and rich in protein.
They need to be cubed and browned for a long time to become crispy and absorb the aromas of the sauté (garlic, chili pepper).
