Fennel Sausage & Potatoes with Broccoli Rabe
Make your brunch complete with this hearty 5 step dish
Preheat oven to 350°F. Fill the large pot halfway with water and place on high heat. Rinse the broccoli rabe under cold water. Pick off the leaves and the buds from the stem and set aside until the water is boiling. Discard the thick leafless stems.
Cut each fingerling potato into three pieces (see photo). Toss them in a bowl with salt, pepper and a tablespoon of olive oil. Place on baking sheet and bake for 25 minutes. Remove tray from the oven and set aside.
Heat your skillet on medium-high heat and add 1 Tbsp olive oil. Using a tablespoon scoop the sausage and gently place around the pan leaving about ¾ of an inch in between each piece. Lower heat to medium and brown all the sides. Remove the sausage and set aside once it’s golden brown but keep the rendered fat/oil in the pan.
When you are done frying the sausage boil the broccoli rabe for 2 minutes in the pot with water. Remove and strain. Place your sliced garlic in the hot skillet with the leftover drippings from the sausage. Add the rapini to the skillet season lightly with salt + pepper and sauté for 5 minutes. Add the white wine and let it reduce by half.
Gently Add the roasted potatoes and the sausage to the broccoli rabe in the skillet and give it a nice stir. Change heat to low and cover for 5 minutes. By now the flavor from the sausage has absorbed into your vegetables and is ready to be adjusted with chili flakes for heat. Let it rest for 10-15 minutes before you enjoy. Mangia!