Broccoli Rabe & Sausage Bites – A Bold, Savory Appetizer
Broccoli rabe and sausage is a classic Italian combo that never disappoints. These bite-size beauties bring that same bold, garlicky, slightly bitter flavor to a party-friendly format. They’re hearty without being heavy, and they look great on a platter with a squeeze of lemon over the top.
Whether you’re hosting friends or need a reliable make-ahead snack, this recipe delivers big flavor with simple steps.
Ingredients
Method
- Prep the broccoli rabe. Trim off tough stem ends and cut the rest into 1–2 inch pieces. Rinse well to remove grit.
- Blanch to tame bitterness. Bring a large pot of salted water to a boil. Add broccoli rabe and cook for 2–3 minutes, until bright green and slightly tender. Drain and immediately plunge into ice water. Squeeze out excess moisture and chop finely.
- Sauté the aromatics. Heat 1 tablespoon olive oil in a skillet over medium. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
- Cook the sausage. Add sausage to the skillet, breaking it up. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.
- Combine with greens. Add chopped broccoli rabe to the skillet and toss with sausage for 2 minutes. Season with a pinch of salt, black pepper, and lemon zest. Let cool slightly.
- Make the mixture. In a bowl, mix the sausage-greens mixture with Parmesan, breadcrumbs, and egg until cohesive. It should be moist but hold its shape. If too wet, add more breadcrumbs by the tablespoon.
- Form the bites. Roll into 1–1.5 inch balls. If using mozzarella, press a small cube into the center and seal it inside.
- Choose your finish: bake or pan-sear. Bake: Heat oven to 400°F (200°C). Place bites on a parchment-lined sheet, brush with remaining olive oil, and bake 12–15 minutes until browned and set.
- Pan-sear: Heat 2 tablespoons oil in a nonstick skillet over medium. Cook bites, turning, until browned on all sides and heated through, 8–10 minutes.
- Serve. Sprinkle with extra Parmesan and a squeeze of lemon. Serve on crostini or with toothpicks and a simple mustard or marinara on the side.
Why This Recipe Works
Broccoli rabe has a natural bitterness that pairs perfectly with the richness of Italian sausage. That balance is the secret—each bite is savory, bright, and satisfying. A quick blanch tames the bitterness and keeps the greens tender.
Garlic, chili flakes, and lemon lift everything up. A little Parmesan helps it all hold together and adds a nutty finish. Serve on toasted crostini or as standalone bites, and you’ve got a crowd-pleaser.
Shopping List
- 1 large bunch broccoli rabe (about 1 pound), trimmed
- 1 pound Italian sausage (sweet or hot, casings removed)
- 3 tablespoons olive oil
- 3–4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 lemon (zest and wedges for serving)
- 1/3 cup grated Parmesan, plus extra for serving
- 1/2 cup plain breadcrumbs (panko or fine)
- 1 large egg
- Salt and black pepper
- Optional: small mozzarella cubes for a melty center
- Optional for serving: toasted baguette slices or toothpicks
Instructions
- Prep the broccoli rabe. Trim off tough stem ends and cut the rest into 1–2 inch pieces.
Rinse well to remove grit.
- Blanch to tame bitterness. Bring a large pot of salted water to a boil. Add broccoli rabe and cook for 2–3 minutes, until bright green and slightly tender. Drain and immediately plunge into ice water.
Squeeze out excess moisture and chop finely.
- Sauté the aromatics. Heat 1 tablespoon olive oil in a skillet over medium. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
- Cook the sausage. Add sausage to the skillet, breaking it up.
Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if needed.
- Combine with greens. Add chopped broccoli rabe to the skillet and toss with sausage for 2 minutes. Season with a pinch of salt, black pepper, and lemon zest.
Let cool slightly.
- Make the mixture. In a bowl, mix the sausage-greens mixture with Parmesan, breadcrumbs, and egg until cohesive. It should be moist but hold its shape. If too wet, add more breadcrumbs by the tablespoon.
- Form the bites. Roll into 1–1.5 inch balls.
If using mozzarella, press a small cube into the center and seal it inside.
- Choose your finish: bake or pan-sear.
- Bake: Heat oven to 400°F (200°C). Place bites on a parchment-lined sheet, brush with remaining olive oil, and bake 12–15 minutes until browned and set.
- Pan-sear: Heat 2 tablespoons oil in a nonstick skillet over medium. Cook bites, turning, until browned on all sides and heated through, 8–10 minutes.
- Serve. Sprinkle with extra Parmesan and a squeeze of lemon.
Serve on crostini or with toothpicks and a simple mustard or marinara on the side.
Keeping It Fresh
These bites hold up well for gatherings. Store cooked bites in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 8–10 minutes so they crisp back up.
You can also freeze them on a sheet tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 15–18 minutes. For advance prep, you can form the bites up to a day ahead and refrigerate uncooked.
Bake just before serving for the best texture.
Benefits of This Recipe
- Balanced flavor: Bitter greens plus rich sausage equals a crave-worthy bite that feels complete.
- Party-ready: Easy to eat, easy to plate, and they stay tasty at room temp for a while.
- Flexible: Works with sweet or hot sausage, different cheeses, and multiple cooking methods.
- Nutrient-dense: Broccoli rabe brings fiber, vitamins A, C, and K, and a deep green flavor.
- Make-ahead friendly: Great for batch cooking and freezing.
What Not to Do
- Don’t skip the blanch. Raw broccoli rabe can be too bitter and tough. The quick blanch makes all the difference.
- Don’t overwork the mixture. Mix just until combined. Overmixing can make the bites dense.
- Don’t drown them in oil. A light brush or measured sear keeps them crisp, not greasy.
- Don’t forget lemon. A quick squeeze brightens the sausage and balances the greens.
- Don’t under-season. Taste the mixture before adding the egg so you can adjust salt and heat.
Alternatives
- Greens swap: Use broccolini or kale if you can’t find broccoli rabe.
With kale, blanch 3–4 minutes.
- Protein swap: Try chicken sausage for a lighter bite, or plant-based Italian sausage for a vegetarian version.
- Cheese twist: Pecorino for a saltier bite, provolone cubes inside for a melty center, or ricotta mixed in for softness (add extra breadcrumbs).
- Gluten-free: Use gluten-free breadcrumbs and serve without crostini.
- Spice level: Adjust chili flakes or use hot Italian sausage for more kick.
- Serving style: Skewer with a roasted cherry tomato, or nestle on polenta rounds for a heartier appetizer.
FAQ
How do I reduce the bitterness of broccoli rabe?
Blanch it in salted boiling water for 2–3 minutes, then shock in ice water and squeeze it dry. This step softens the stems and mellows the flavor without losing that signature bite.
Can I make these without eggs?
Yes. Replace the egg with 1 tablespoon mayo or 2 tablespoons ricotta plus extra breadcrumbs for binding.
The texture will still hold together well.
What’s the best way to reheat for a party?
Use the oven. Spread bites on a sheet and warm at 350°F until hot and crisp, about 8–10 minutes. Avoid the microwave if possible; it softens the crumbs.
Can I cook these in an air fryer?
Absolutely.
Air-fry at 380°F for 8–10 minutes, shaking once, until browned and cooked through. Lightly mist with oil for even browning.
Which sausage should I use—sweet or hot?
Either works. Sweet sausage lets the broccoli rabe shine, while hot sausage brings extra heat.
You can also mix half and half for balance.
Do I need to remove the sausage casings?
Yes. Removing the casings lets you crumble the sausage and mix it evenly with the greens and breadcrumbs.
What sauce pairs well with these bites?
Try a lemony aioli, grainy mustard, or a simple marinara. A drizzle of good olive oil and a squeeze of lemon can be enough, too.
Can I make them larger for a main course?
You can form golf ball–sized portions and bake a bit longer, 15–18 minutes.
Serve over creamy polenta or with a green salad.
How fine should I chop the broccoli rabe?
Chop it finely so it integrates with the sausage and helps the bites hold together. Large pieces can cause cracking.
Why are my bites falling apart?
They likely need more binder. Add another tablespoon or two of breadcrumbs, or chill the formed bites for 15 minutes before cooking.
In Conclusion
Broccoli Rabe & Sausage Bites pack tons of flavor into a small, snackable package.
They’re simple to prep, easy to customize, and perfect for gatherings of any size. With a quick blanch, a few pantry staples, and a bright hit of lemon, you’ll have a reliable appetizer that always gets a second round. Keep a batch in the freezer, and you’ve got an instant crowd-pleaser ready whenever you need it.
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