• Fresh Sausage And Broccoli Rabe (Salsicce E Friarelli)

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    • 4 lb fresh pork shoulder run through the largest holes of butcher"s grinder
    • 2 lb pancetta run through the same grinder
    • 2 Tbsp. freshly-grnd black pepper
    • 4 Tbsp. kosher salt
    • 1/2 c. dry white wine
    • 3 Tbsp. dry oregano
    • 2 Tbsp. warm chili flakes
    • 8 x feet sheep casings - (abt 1/2 lb)
    • 2 bn broccoli rabe
    • 4 x garlic cloves thinly sliced
    • 1/2 c. bread crumbs
    • 4 Tbsp. extra-virgin extra virgin olive oil


    1. In a mixing bowl, stir together the pork shoulder and pancetta with your hands till well-mixed. Add in pepper, salt, wine, oregano and chili flakes and mix till well-blended, again with your hands. Work quickly here so which body temperature does not change the texture of the fat.
    2. Set up the sausage stuffer and place the casing over the funnel feeder. If you don't have a sausage stuffer, form the sausage into 1/4-lb. logs by hand. If using a sausage stuffer, stuff the sausage into the casings, twisting every 3 1/2 to 4 inches, to yield 4-oz sausages, and form 22 to 25 sausages. Prick them all over with a needle and set aside in a cold place.
    3. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Set up an ice bath next to the stove top. Blanch the broccoli rabe for 2 min, refresh in the ice bath and drain.
    4. Preheat the broiler. Place the pricked sausages in an oven-proof pan and broil till halfway cooked, 5 min per side. Place the pan over medium heat and continue to cook till the sausages are deep golden, 6 to 8 min. Add in the garlic and broccoli rabe and, stirring, cook till the broccoli rabe is warm, 5 to 7 more min.
    5. Meanwhile, on a small sheet tray, toast the bread crumbs under the broiler till golden. Remove to a small bowl, add in the oil and mix well. Pile the broccoli rabe on a plate, sprinkle with the bread crumbs, place the sausages next to the broccoli rabe and serve.
    6. This recipe yields 8 servings.

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