Sausage, Potato and Broccoli Rabe alla Beer

This is an excellent one pan meal with meat, potatoes and vegetable all in one. It’s simple, tasty and easy to prepare. If you have a non stick pan it will be easier to fry the potatoes in without sticking.

Sausage, Potato and Broccoli Rabe alla Beer

  • 1 Bunch of Broccoli Rabe
  • 2 pounds of Fingerling potatoes, cut into quarters
  • 1 clove of garlic peeled and left whole
  • 1 1/2 – 2 pounds of the thin Italian pork sausage ring cut into 2′ pieces, casing removed*
  • 4 tablespoons extra virgin olive oil plus more
  • 12 ounces of amber beer divided
  • Salt and Pepper to taste
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh oregano

*If you can’t find the thin Italian sausage ring in your area you can use a regular Italian sausage link, remove the casing and cut the link into quarters lengthwise.

While the broccoli rabe is still tied in a bunch, cut off about 1 inch off the bottom of the stems and discard. Cut the rest of the bunch into thirds. Untie the bunch and wash in cold water, changing the water at least 2-3 times. In the meantime in a large pot bring a cup of water to a boil. Add the broccoli rabe, cover and cook 9-10 minutes or until the stems are fork tender. Drain in a colander and rinse under cold water to stop the cooking process. Set aside.

In a large frying pan over medium high heat add two tablespoons of olive oil. Brown the sausage completely on all sides.

Deglaze the pan with 6 ounces of the amber beer. Cook down until the beer evaporates. Remove the sausage to a plate and set aside.

In the same pan add another two tablespoons of olive oil add the garlic and fry the potatoes over medium low heat until golden brown. Add the fresh rosemary and fresh oregano, while tossing and stirring. Deglaze with the remaining 6 ounces of beer and cook till most of the beer is evaporated and potatoes are tender. Remove the rosemary and oregano stems and the clove of garlic.

Add the sausage and it’s drippings to the potatoes and mix gently. Add the broccoli rabe and toss to mix everything. Drizzle on more olive oil and cook till everything is heated through. Take the pan off the heat and add some more fresh rosemary leaves and oregano, salt and pepper to taste.



About Peter Bocchieri

Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. Now that Peter is retired, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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