Braised Sausages with Broccoli and Peppers

Salsiccie Brasate con Broccoli e Peperoni

Serves 4

Directions

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How to make salsicciotti (little sausages).

Gently pinch each sausage in the middle, then, gently, using both hands, twist the sausage as if you were to make two small sausages out of one. Once you have twisted the sausage a couple of times to reshape them into salsicciotti using a sharp knife to cut each sausage in two pieces. You just made salsicciotti. Don’t worry if they do not come out perfect the first time, you will get better with practice.

Pour the oil in a large sauce pan and cook, over medium heat until the oil is hot then add the sausages and brown them on all sides about two to three minutes. Take the sausages out of the pan and save them for later.

In the same oil in which you have cooked the sausages add the garlic and cook, stirring well, until it starts to brown, about one to two minutes. Then add the onion and red peppers and stirring well, cook two more minutes.

Reduce the heat to medium low and add the red pepper flakes and cook two to three more minutes, stirring well.

Now add the sausages back to the pan and continue to stir for two more minutes.

Pour in the white wine and stir well to dislodge any brown bits at the bottom of the pan. Cook for two to three more minutes.

Stir in the broccoli florets and continue cooking for two to three more minutes.

Add the chicken stock stir together all the ingredients and bring to a boil over medium high heat, then reduce the heat to a simmer and cook for 30-35 minutes.

Turn off the heat, add the butter and cheese stir until the butter and the cheese have melted into the sauce.

Serve in individual dishes or family style. This dish will be hit no matter what.

Ingredients:

3 tablespoons extra virgin olive oil

1½ pound sweet or spicy Italian sausages, cut in half (see salsicciotti instructions below)

4 garlic cloves, thickly cut

1 red onion, diced medium size

2 red peppers, diced

¼ teaspoon red pepper flakes

½ cup white wine

¾ pound of broccoli florets, cut into one inch pieces

1½ cups chicken stock

3 tablespoons softened butter

3 tablespoons pecorino or Romano cheese

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