How to Make Italian Sausages with Broccoli Rabe

Sausages with broccoli rabe or friarielli as Italians call it is a staple recipe of Neapolitan cuisine. Friarielli is traditionally cultivated in Naples and its surrounding areas. And broccoli rabe recipes originated there. Friarielli has mushroom-like, slightly bitter piquant taste that goes perfectly well with fresh sausages. Sausages are made from high quality meat which is cut by a knife very finely. Never grind meat for sausages using a meat grinder! No Neapolitan – and no epicure as well – can resist this wonderfully delicious dish.

Ingredients for Italian Sausages with Broccoli Rabe

• 1.3 lb (600 g) Friarielli
• 8 sausages (about 1.7 lb or 800 g)
• 3 garlic cloves
• 1-2 parsley stalks
• 3 tablespoons Extra virgin olive oil
• Salt
• Flavored olive oil or pepper

Cooking Instructions

1. Make sausages using our recipe or buy them in a store.
2. Wash friarielli. Separate leaves and buds from stems.
3. In a large frying pan, pour olive oil and saute finely chopped garlic until golden.
4. Add parsley, broccoli leaves and buds, salt to taste and cover.
5. Cook over medium heat for 15-20 minutes, stirring occasionally.
6. Remove everything and transfer into a bowl. Spear sausages with a fork and put them into the same frying pan.
7. Fry sausages about 15-20 minutes covered, flipping them over occasionally.
8. Add friarielli and cook with sausages for about 5 minutes, stirring constantly.
9. Add some chili peppers or flavored olive oil in the end.
10. Serve hot with cherry tomatoes and cucumbers.