I Heart Italia: Sausages & Broccoli
Italians do it better. Well, sometimes at least. If you like sausages and broccoli this is the dish for you. It goes very well with a smooth, creamy mash and takes sausage and mash to new heights. I dream about this dish.
850g Italian sausages - the ones from East Dulwich Deli are simply the best!
600g broccoli, cut into florets
1 teaspoon olive oil
2 French shallots, finely chopped
3 garlic cloves, crushed
1/4 red chilli, finely chopped
125ml chicken stock
1 tablespoon lemon juice
6 pitted black olives
Serves 4
Place the sausages in a single layer in a deep non-stick frying pan and add cold water - 1.5cm deep. Bring to the boil, reduce and simmer for 20 minutes.
Turn the sausages from time to time and when they are cooked all the water should have evaporated, leaving just a little sausage fat in the pan.
Meanwhile, bring a large saucepan of water to the boil. Add the broccoli with a teaspoon of salt and simmer for 4-5 minutes, until the florets are barely tender. Drain and set aside.
Add the oil to the pan and brown the sausages. Push them to one side and add the shallots, garlic and chilli.
Cook on a low heat for 3-4 minutes, stirring from time to time.
Add the stock and lemon juice, turn up the heat and cook until reduced by half.
Add the broccoli and olives, spoon the sauce over and serve when it has heated through.
Add the broccoli and olives, spoon the sauce over and serve when it has heated through.
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