Plated meal: Italian Sausage Burgers with Provolone and Broccoli Rabe

The Ingredients

The Intermediate WHOOPS

We decided to put off making this from our normal Sunday until Wednesday night.  That way, we didn’t have to deal with what’s for dinner before Thanksgiving, and we didn’t have to do takeout.  Unfortunately, the ciabatta didn’t last that long; they had moldy spots by Wednesday night:

I actually wasn’t too upset.  I posted this online and asked whether I should make more from scratch, or brave the store and buy more.  Then I chose option C: have roommate brave the store and buy more en route home from work!  $5 fix.  Easy peasy (for me, not for poor roommate).

The Results

These sausage burgers were HUGE. They didn’t’ shrink with cooking much if at all, and they were so filling that halfway through you felt like you ate a brick.  A very, very tasty brick.  Completely stuffed.  I finished mine only because I’d only had a bagel that morning… and I still thought I might explode!  The broccoli rabe was interesting.  I’d never had it before.  Next time I’d trim the ends a bit so that it’s more tender, and I might season it differently (more).  It has a slightly bitter flavor that was bright and refreshing next to the sweet Italian sausage, but I think I’m the only one who liked it.  LEFTOVERS!

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