Salsiccia e Friarielli (Italian Sausages with Broccoli Rabe)
Why this recipe works
- Savoury pan flavour: Browning the sausages first creates flavourful juices that season the garlic, chilli and broccoli rabe.
- Richness balanced: The bitterness of the greens and a final squeeze of lemon cut through the richness of the pork.
- One-pan efficiency: The sausages are browned, braised and warmed through in the same pan used to cook the greens.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Reduce the chilli flakes or replace them with smoked paprika for warmth without much sharpness.
- For extra heat: Add a little more chilli when cooking the garlic so the oil carries the heat through the greens.
- Keep the finish bright: If the dish tastes too rich or fiery, lemon juice at the end helps sharpen and balance the pan juices.
Ingredient notes
- Broccoli rabe: Choose bunches with firm stems and fresh green leaves; trim away any tough ends before cooking.
- Managing bitterness: If the broccoli rabe tastes very bitter, a brief blanch before sautéing softens the edge without removing its character.
- Sausage choice: Use good-quality Italian pork sausages, mild or hot, depending on how much spice you want in the finished dish.
Common mistakes
- Burning the garlic: Garlic only needs a short time in the hot oil; once fragrant, add the broccoli rabe before it darkens.
- Undercooking the sausages: After the wine braise, the sausages should be piping hot throughout with no pink remaining.
- Letting the pan dry out: If the broccoli rabe starts catching before it is tender, add a small splash of water and cover the pan again.
Serving ideas
- Serve with bread: Crusty bread is ideal for mopping up the garlicky wine and sausage juices.
- Make it more filling: Serve with roast potatoes, polenta or beans for a heartier dinner.
- Finish simply: A final drizzle of extra-virgin olive oil and lemon juice gives the dish brightness and gloss.
Equipment you'll need
Ingredients
Instructions
- Trim any tough ends from the broccoli rabe, then cut into bite-sized lengths. Thinly slice the garlic. Halve the lemon.
- Heat 1 tbsp of the olive oil in a large frying pan over a medium-high heat. Add the sausages and brown well all over, turning with tongs, for 6 to 8 minutes. Pour in the white wine, cover, and simmer over a medium-low heat for 8 to 10 minutes until the sausages are cooked through and the wine has reduced slightly.
- Transfer the sausages to a plate, leaving the pan on the heat. Add the remaining 1 tbsp olive oil, then add the garlic and chilli flakes and cook for 30 to 60 seconds until fragrant. Add the broccoli rabe and toss to coat in the garlicky oil.
- Cover and cook the broccoli rabe for 6 to 8 minutes, stirring once or twice, until tender and pleasantly bitter; add a splash of water if the pan looks dry. Season with black pepper. Return the sausages to the pan to warm through for 1 to 2 minutes.
- Serve the sausages over the broccoli rabe. Squeeze over lemon juice to taste and finish with any remaining pan juices. If you like, add an extra drizzle of olive oil at the table.
Recipe notes
Tips
- If your broccoli rabe is very bitter, blanch it in boiling water for 60 seconds, drain well, then sauté as directed.
- Prick the sausages once or twice before browning if they tend to split; it helps them stay juicy during the braise.
- For vulnerable groups, ensure the sausages are cooked until piping hot throughout with no pink remaining.
Substitutions
- Replace white wine with water for a non-alcoholic braise; reduce it a little further in the pan for flavour concentration.
- Replace chili flakes with smoked paprika for a gentler heat and a slightly smoky finish.
- Replace lemon with lime for a sharper, more aromatic citrus note.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in a frying pan over a medium heat with a splash of water, covered, until piping hot throughout.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Italian
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