Balsamic Glazed Gield Roast Italian Sausage & Broccoli Rabe

This recipe was created by Chef Ben Howe at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 3
Serving Size: 6 ounces

Ingredients

4 Field Roast Italian Sausage, sliced 1/2″ thick on the bias
3 tablespoons Balsamic glaze
4 ounces Spanish onion, Julienne
1 ounce Garlic, minced
1 pound Broccoli rabe, trimmed & washed
3 Local apples, cored & sliced
1 teaspoon Crushed red pepper
2 tablespoons Fresh sage, chopped
3 tablespoons Olive oil

Preparation

1. Blanch broccoli rabe in salted water until bright
2. Sauté onions, garlic & crushed red pepper in olive oil until tender.
3. Add field roast Italian sausage and broccoli rabe cooking until heated through.
4. Add in 2 tbsp balsamic glaze, sliced apple and sage. Continuing cooking until balsamic has coated the vegetables and apples are just tender.
5. Season to taste with salt & ground black pepper.
6. Arrange on serving platter and drizzle with remaining balsamic glaze.

Nutrition information

Calories: 671 Total Fat: 28.4g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Sodium: 815.3mg Carbohydrates: 64.4g Fiber: 15g Sugar: 31.9g Protein: 39.5g