Salsiccie e Friarelli
By LeeBoruchow
Classic combination of sausage and bitter broccoli rabe, representative of Puglia.
- 4
Ingredients
- 4 lbs pork shoulder, grinded
- 2 lbs pancetta, grinded
- 1/4 cup kosher salt, plus more to taste
- 2 tbsp ground black pepper
- 3 tbsp dried oregano
- 2 tbsp red pepper flakes
- 1/2 cup dry white wine
- sausage casings
- 2 bunches brocooli rabe, trimmed
- 4 cloves garlic, crushed
- 1/2 cup toasted bread crumbs
- extra-virgin olive oil
Preparation
Step 1
Mix ground pork with salt, pepper, oregano, chile flakes, and wine until well blended. Set up a sausage stuffer and create the sausages, forming 4" long sausages. Prick them with a sharp knife in several places and refrigerate until ready to cook.
Bring a large pot of salted water to boil and blanch rabe for 2 minutes then shock in ice water.
Preheat broiler or a large saute pan. Brown sausages all over and cook for about 15 minutes. Transfer sausages to a large pan, if not already using one, and add garlic and rabe. Salt rabe to taste and cook for another 5-7 minutes.
Put breadcrumbs in a bowl and drizzle in some oil and mix well. Plate rabe and sausages and sprinkle rabe with breadcrumbs.