Supper or lunch in just one bowl, with a surprising depth of flavour for such a simple dish.
The first time we tried this recipe, we were blown away with how much flavour could come from just a few ingredients.
The sausage mixture created in this recipe is so versatile that we have also used it for:
a knockout pizza topping;
pasta carbonara;
an omelette filling; and
a quesadilla filling with grated cheese.
“The key is to use a large pan so you have plenty of room to break up the sausage meat and brown it. If the pan is too crowded, it will steam instead, and steamed sausage meat will not make anyone happy.”
Ingredients:
4 cloves of garlic
1 tbsp extra virgin olive oil
1/2 tsp dried chilli flakes
2 tsp fennel seeds
800 g plain best-quality pork sausage meat (or sausages squeezed out of their skins)
800 g purple sprouting broccoli
juice of 1 lemon
Serving: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Method:
1. Peel and roughly chop the garlic, then heat the oil in a frying pan and gently fry the chilli, garlic and fennel seeds until the garlic is golden.
2. Crumble in the sausage meat, turning it well in the mixture and breaking it up. Fry until the bottom becomes golden, then turn and break it up again.
3. Chop the broccoli roughly and add to the pan. Turn well to coat in the oil. Partly cover the dish and leave to cook for 5-7 minutes. The broccoli will still be crunchy.
4. Stir again, squeeze over the lemon juice, divide between plates and eat immediately.
Tips:
It works beautifully with purple sprouting broccoli, but you could try it with kale, too.
The key is to use a large pan so you have plenty of room to break up the sausage meat and brown it. If the pan is too crowded, it will steam instead, and steamed sausage meat will not make anyone happy. Use sausage meat with a high meat content.
Great served with crusty bread, preferably sourdough.
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