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Chicken Sausage with Roasted Rapini


  • 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


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.