Broccoli Rabe and Sausage

We decided to cook the sausage in the broccoli rabe. We took nuggets of beautiful sausage and nestled it into the leaves and stems of cleaned broccoli rabe. We arranged the two on a perforated grill pan and let the heat do the rest. The flames licked the leaves of the broccoli adding char and toasty notes while the sausage steamed and caramelized depending on where it was in the mixture. The result was a blend of textures and tastes which we happily married with crusty bread, sweet butter and fine wine.

What is interesting is the variety of textures and tastes which were generated from relatively simple ingredients prepared in an even simpler manner. The overall enjoyment of the meal was far greater than what we expected. The experience shows us that while lots of planning and thinking are good, some times unthinking produces equally exciting and delicious results which we may have previously overlooked.