Best 7 Italian Sausage And Broccoli Salad Recipes

ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
• When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

ITALIAN FLATBREAD SANDWICH (PIADINA) WITH SAUSAGE AND BROCCOLI RABE

Steps:

• For the dough: Combine the 1 3/4 cups flour with the baking soda and salt in a large bowl. Whisk to eliminate any lumps. Pour in the milk and 1/4 cup of the olive oil and mix until a dough forms. Grease another large bowl with the remaining 1 tablespoon oil. Add the dough, cover with a kitchen towel or plastic wrap, and set aside for 10 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Move the sausage to one side of the skillet, add the onions and season them with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Remove from the heat and set aside.
• In another large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the garlic, broccoli rabe and red pepper flakes. Season with salt and pepper. Cook, stirring occasionally, until the rabe turns bright green, 3 to 4 minutes. Remove from the heat and sprinkle with the lemon juice. Set aside.
• Heat a griddle over medium-high heat. Portion the dough into 6 balls. On a lightly floured surface, roll the balls until about 1/4 inch thick. Place 2 rounds onto the hot griddle. Cook until browned on one side and bubbles begin to form, about 1 minute. Flip and cook the other side for 30 seconds. Transfer the flatbread to a baking sheet. Keep the griddle over the heat.
• Place some of the sausage filling and broccoli rabe on one half of each flatbread. Top each with the grated cheese (or 2 slices of cheese) and fold into a half moon. Place the sandwiches back on the griddle and weigh them down with a foil-covered brick or small cast-iron skillet. Cook until the cheese melts, about 1 minute. Repeat with the remaining dough and sandwiches. Remove from the heat, slice in half and serve.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

ITALIAN SAUSAGE AND BROCCOLI SALAD

Steps:

• Cut broccoli into flowerets.
• Brown sausage; drain and slice.
• Combine all ingredients except dressing in large bowl. Pour dressing over salad and toss gently.
• Cover and refrigerate 8 hours.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
• Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
• Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
• Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

SAUSAGE AND BROCCOLI BAKE

Steps:

• Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

ITALIAN SAUSAGE PASTA SALAD

Steps:

• Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Pour off drippings; add oil to same skillet. Add onion and garlic; sauté until translucent, about 5 minutes. Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. Add sausage and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Add pasta, cheese, olives and enough dressing to coat. Season with salt and pepper.