Sunday, February 17, 2008

Sausage and Broccoli Raab

The picture has nothing to do with anything. I went to Pike Place Market today to pick up the sausages, and admired the view from the pedestrian bridge that goes from the parking lot to the market. Anyway, this is not a meal to impress anyone, but makes a nice, homey dinner. It should serve about 4, as long as you serve it with bread, or polenta or something.

2-6 cloves garlic, diced (vary the amount depending on your love of garlic)
1 bunch broccoli raab
1-2 pounds sausage links (look, this depends on the mix you want of greens to meat. Only you know the real answer). I often buy Nurnburger Rostbratwurst from Uli’s, in Pike Place Market. Barring that, I use plain (not the maple stuff, which I will refrain from expressing my opinion of) breakfast sausage. Prick each link several times with a fork, regardless of what you're using.

Olive oil
¼ cup wine
½-1 cup water

salt and pepper to taste

freshly grated parmesan, if desired (we go both ways on this)

1) you should probably peel the stems of the broccoli raab. They can be a bit tough and chewy. Then, parboil them until just tender (don’t overdo it, though) in boiling, salted water.
Drain and set aside for later.

2) in a large sauté pan, heat about 3-4 Tablespoons olive oil at medium to medium high heat (I often turn it down a little, just because of the initial spattering, although I do have a spatter screen). Add the sausages, and start to brown. If you are like me, at this point you will wander off (say, to referee bickering children) and then remember that you need to add a bit of water. So... add the water, about 1/4-1/2 cup. It will cook down. Stir the sausage a bit, add a little more water, about 1/4 cup, again. The sausages will start to be glazed with the pan juices, which is what you want. If you need to add a third round of water, ranging from a couple of tablespoons to half a cup, do so. You can also use wine. Don’t be too hasty, is all I'm saying.

3) Add the garlic and turn it about a bit, letting it brown up, a couple of minutes, and then add the broccoli raab, turning it about in the pan juices.

4) serve. The best incarnation of this is with torta al testo, but it’s lovely on polenta or just with grilled bread. Alone it's nice, but this dish deserves a starch for mopping or soaking up the juices.


Anonymous said...

I love this dish :)

Meg said...

Maryann- it seems as if there are a gazillion variations on it. And I'm pretty fond of all of them.