Hot Sausage Burgers With Broccoli Rabe Recipes

PORK AND FENNEL SAUSAGE SANDWICH WITH PICKLED HOT PEPPERS, BROCCOLI RABE AND PROVOLONE

Steps:

• Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
• For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
• Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
• Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
• For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
• Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
• Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
• Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
• Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
• Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.

SAUSAGE-AND-MUSHROOM BURGERS WITH BROCCOLI RABE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add mushrooms; season with salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Heat 1 more tablespoon oil in skillet over medium-high. Add broccoli rabe; season with salt. Cook until crisp-tender, about 4 minutes. Stir in lemon juice and red-pepper flakes. Transfer to another bowl.
• Wipe skillet clean. Stir together sausage and mushrooms; season with salt and pepper. Form into 4 patties. Heat remaining 1 tablespoon oil in skillet over medium-high. Cook patties, flipping once, until just cooked through, about 6 minutes. Top each with cheese, cover, and cook until melted, about 30 seconds. Serve on rolls with mayonnaise, broccoli rabe, and more red-pepper flakes.

HOT SAUSAGE BURGERS WITH BROCCOLI RABE

Steps:

• Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt. Form 4 patties and drizzle with EVOO to coat.
• Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar, and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.
• Bring a couple inches of water to a boil in a medium skillet, salt the water, and cook the broccoli rabe for 5 minutes, then drain. Place the skillet back on the stove and heat the tablespoon of EVOO over medium heat. Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and sauté it in the garlic and oil for 2 minutes. Season with nutmeg to taste.
• While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of EVOO in a skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes on each side. Melt a slice of provolone over the patties during the last minute of cook time. Tent the pan with foil to help the cheese melt.
• To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce. Place some chips alongside.

SAUSAGE AND BROCCOLI RABE

Steps:

• Trim ends of the broccoli rabe and cut into 3-inch pieces.
• Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.

BROCCOLI RABE WITH HOT ITALIAN SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe and blanch for 1 minute. Drain and set aside.
• Place the sausage in a large skillet over medium-high heat. Cook, breaking up the sausage with the back of a fork until crumbly. When the sausage begins to release its fat, add the onion and cook, stirring frequently, until the sausage is browned, about 7 minutes. Pour off as much of the fat as possible.
• Reduce the heat to medium and stir in the chicken broth. Lay the broccoli rabe over the sausage, season with the salt and pepper, cover with a lid and cook until the broccoli rabe is tender, about 10 minutes.
• Divide the broccoli rabe among 4 plates. Spoon the sausage and broth over it and serve immediately with roasted potatoes.

PENNE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
• Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

SPICY SAUSAGE BROCCOLI RABE PARMESAN

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
• Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
• Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA

Steps:

• Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
• Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
• Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
• Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
• Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

SAUSAGE AND BROCCOLI RABE SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat. When the oil is hot, add the sausage, and cook, breaking into small crumbles with the back of a wooden spoon, until sausage is browned, about 5 minutes.
• Add the broccoli rabe, peperoncino, and salt, and stir. Cover, and cook, stirring occasionally, until the broccoli rabe is tender, about 6 to 8 minutes. Add a few tablespoons of water to the skillet if necessary.
• Place Italian bread on plates, and top with the sausage and broccoli rabe. Serve hot.