Sheet Pan Dinner: Sausage and Rapini
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Sweet Italian sausage and spicy broccoli rabe complement each other beautifully in this simple, yet delicious and healthy dish, cooked entirely on one baking sheet. Imagine dividing the baking sheet into three sections: one for bunches of spicy broccoli rabe, another for crumbled raw sausages without casings, and a third for thinly sliced fennel root, whose sweet and spicy flavor perfectly complements the entire Mediterranean-inspired dish. If you prefer a more savory flavor, add a pinch of red pepper flakes!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 raw sweet Italian sausages (about 340 g), casings removed, meat cut into pieces
- 1 medium fennel root, trimmed, halved lengthwise and thinly sliced
- 3 tbsp. l. olive oil
- 1 teaspoon coarse salt
- 1 small bunch rapini (about 340 g), tough ends trimmed
- 1 clove garlic, thinly sliced
- 1/4 tsp red pepper flakes
We recommend
Recipes with similar ingredients: kupaty (fried sausages), fennel bulb, rapini, red pepper flakes, garlic
Cooking the dish according to the recipe:
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Place the fennel on the prepared baking sheet and toss with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Push the fennel to one side of the baking sheet and roast until it begins to soften, about 20 minutes.
- Remove the baking sheet from the oven and arrange the ground beef pieces in an even layer in the center. In a medium bowl, combine the rapini with the chopped garlic, red pepper flakes, the remaining 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Spread the mixture in an even layer on the empty side of the baking sheet.
- Bake until the fennel and rapini are tender and charred in spots, and the sausage is cooked through, about 15 more minutes. Before serving, toss the vegetables and sausage with any juices on the baking sheet.
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