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Rachael Ray

Chicken Sausage with Roasted Rapini

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 large bunch rapini (broccoli rabe), trimmed
  • 1/4 cup olive oil
  • 5 to 6 garlic cloves, chopped or thinly sliced
  • 2 Fresno or red jalapeño chili peppers, finely chopped or 1 rounded teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seed
  • Freshly grated or ground nutmeg to taste
  • 1 1/2 to 2 pounds spiral or link chicken sausage with broccoli rabe or Italian-style chicken sausage
  • Splash of lemon juice, dry white wine or vermouth (about 2 tablespoons) Warm, crusty bread, for serving

Preparation

Preheat oven to 450°F.

Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Blanch for 2 minutes. Drain and pat dry. On a large rimmed baking sheet, toss rabe with olive oil, garlic, chilis, fennel seed and nutmeg. Spread rabe out in a single layer and top with sausage.

Roast 10 minutes. Turn the sausage and stir the rabe. Continue roasting until the sausage is cooked through, 10-15 minutes.

Transfer the sausage to a work surface and slice. Toss the rabe with the lemon juice, wine or vermouth. Divide the rabe and sausage among plates and serve with warm bread alongside.

Ingredients

  • 1 large bunch rapini (broccoli rabe), trimmed
  • 1/4 cup olive oil
  • 5 to 6 garlic cloves, chopped or thinly sliced
  • 2 Fresno or red jalapeño chili peppers, finely chopped or 1 rounded teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seed
  • Freshly grated or ground nutmeg to taste
  • 1 1/2 to 2 pounds spiral or link chicken sausage with broccoli rabe or Italian-style chicken sausage
  • Splash of lemon juice, dry white wine or vermouth (about 2 tablespoons) Warm, crusty bread, for serving

Directions

Preheat oven to 450°F. Bring a large pot of water to a boil. Salt the water and add the broccoli rabe. Blanch for 2 minutes. Drain and pat dry. On a large rimmed baking sheet, toss rabe with olive oil, garlic, chilis, fennel seed and nutmeg. Spread rabe out in a single layer and top with sausage. Roast 10 minutes. Turn the sausage and stir the rabe. Continue roasting until the sausage is cooked through, 10-15 minutes. Transfer the sausage to a work surface and slice. Toss the rabe with the lemon juice, wine or vermouth. Divide the rabe and sausage among plates and serve with warm bread alongside.

Tags:Chicken, Dinner, Roasted, undoRS, Vegetables, Winter