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Broccoli Rabe and Sausage

Broccoli Rabe and Sausage

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This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1295 mg
  • 52%

Based on a 2,000 calorie diet


  1. Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
  2. Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
  3. Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
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My husband loved this dish. It was very easy. Next time, I won't boil the Broccoli Rabe for the whole 12 minutes. It seemed to get a little soggy. Next time I will only boil for 8 minutes.


This was excellent. I made only a few changes to turn it into a pasta dish, and it was the best supper we've had recently. I cooked radiatore pasta in salted water, saved the water for cooking the broccoli rabe, and set the pasta aside. I used hot ground Italian sausage and added a few teaspoons of fennel seed. I followed the rest of the directions as written and tossed the broccoli rabe and sausage with the pasta right before serving. My whole family raved, from my husband down to my 2-year-old son. Yum!


I modified this recipe to: rough chopped rabini stems and cooked for 6 minutes seperately from the green leafy part. I then rough chopped the green leafy part and blached in hot water. I thoroughly drained the rabini before adding into oil mixture. The result was a better looking dish.