I love the combo of polenta, sausage, and broccoli rabe. We had some great broccoli rabe in the CSA last week, so I saved it for this dish and made it tonight with homemade sausage.
Week: 28 of 52
Cookbook: Molto Italiano, Mario Batali
This was surprisingly easy, partially because I did the sausage free form instead of in casing. I ground pork shoulder and pancetta on the largest disk on my food grinder. To the meat mixture, I added salt, pepper, fennel seed, red pepper flakes, and a little white wine, per the Batali recipe.
I formed the sausage mixture into 3-4 oz. patties. And then I cooked them up! I served the sausage over some creamy polenta and with the broccoli rabe, cooked in the pork drippings with garlic, a little chicken broth, and some white wine.
- Pork Shoulder
- Fennel Seed
- Red Pepper Flakes
- White Wine