Hot Sausage Burgers With Broccoli Rabe And Provolone Recipes

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
• Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.

Steps:

• Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
• For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
• Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
• Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
• For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
• Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
• Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
• Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
• Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
• Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.

Steps:

• Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt. Form 4 patties and drizzle with EVOO to coat.
• Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar, and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.
• Bring a couple inches of water to a boil in a medium skillet, salt the water, and cook the broccoli rabe for 5 minutes, then drain. Place the skillet back on the stove and heat the tablespoon of EVOO over medium heat. Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and sauté it in the garlic and oil for 2 minutes. Season with nutmeg to taste.
• While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of EVOO in a skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes on each side. Melt a slice of provolone over the patties during the last minute of cook time. Tent the pan with foil to help the cheese melt.
• To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce. Place some chips alongside.

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add mushrooms; season with salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Heat 1 more tablespoon oil in skillet over medium-high. Add broccoli rabe; season with salt. Cook until crisp-tender, about 4 minutes. Stir in lemon juice and red-pepper flakes. Transfer to another bowl.
• Wipe skillet clean. Stir together sausage and mushrooms; season with salt and pepper. Form into 4 patties. Heat remaining 1 tablespoon oil in skillet over medium-high. Cook patties, flipping once, until just cooked through, about 6 minutes. Top each with cheese, cover, and cook until melted, about 30 seconds. Serve on rolls with mayonnaise, broccoli rabe, and more red-pepper flakes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the broccoli rabe and blanch for 1 minute. Drain and set aside.
• Place the sausage in a large skillet over medium-high heat. Cook, breaking up the sausage with the back of a fork until crumbly. When the sausage begins to release its fat, add the onion and cook, stirring frequently, until the sausage is browned, about 7 minutes. Pour off as much of the fat as possible.
• Reduce the heat to medium and stir in the chicken broth. Lay the broccoli rabe over the sausage, season with the salt and pepper, cover with a lid and cook until the broccoli rabe is tender, about 10 minutes.
• Divide the broccoli rabe among 4 plates. Spoon the sausage and broth over it and serve immediately with roasted potatoes.