[video] Rapini and Grilled Sausage with Mustard Tarragon Cream Sauce
In this episode of Cooking Outside The Box, Cynthia Lair shows us how to make rapini and grilled sausage with mustard tarragon cream sauce. Watch the video below.
Also known as broccoli rabe, broccoletti, broccolini and baby broccoli this cruciferous vegetable common to the cuisines of southern Italy should not be overlooked!
- 1 pound link sausage
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 bunches rapini, cut into long stalks
- 2 tablespoons chicken or vegetable broth
- 1 ½ cups + 2 tablespoons brandy or white wine
- ¾ teaspoon salt, divided
- 2 tablespoons mustard
- 2 tablespoon chopped fresh tarragon
- ¾ cup heavy cream
- Heat grill to high. Sear the sausages for 1-2 minutes on each side.
- Then move the sausages away from the direct heat, close the lid and let cook for about 15-25 minutes, depending upon the circumference of the sausage, until the internal temperature reaches 160 degrees F.
- Rinse vegetable. Remove any tough ends. Leave rapini whole for a nicer looking presentation or cut each stalk in half for more eating ease.
- Heat a large skillet to medium and add olive oil and butter. Then fats begin to sizzle, add rapini. Toss with tongs until all pieces become shiny and bright green.
- Add broth and 2 tablespoons brandy or wine. Cover and braise for 5-7 minutes until tender but still crisp.
- Add ½ teaspoon salt, toss and remove from skillet.
- Place 2 cups brandy in a saucepan and heat to simmer. Allow to reduce by ½ (about 2 minutes)
- Whisk in mustard, tarragon, cream and ¼ teaspoon salt. Amount of salt will depend on the saltiness of the mustard you choose (taste it first!).
- Whisk the simmering sauce continuously for about 10 minutes until the sauce is thickened slightly by reduction.
- Taste and adjust salt. Thin out with a tablespoon or two of broth if needed.
- Slice grilled sausages and plate next to sautéed rapini. Drizzle sauce over all.
Copyright 2012, C. Lair, Original recipe
This is an awesome under used vegetable. It’s called rapini, or broccolini, or broccolette, or baby broccoli. So many names. We’re going to braise this broccoli, rapini, broccolette, baby broccoli and we’re going to serve it with some grilled sausage and mustard cream tarragon sauce. Sounds rich, but with all this awesome rapini, broccolini, broccolette, baby broccoli, it’s actually very fresh and low in calories, really. Before we braise this broccolini, rapini, I’m going to take off the top end and then you have two choices. You can keep it in long pieces, which makes for a really pretty plate, or you can cut it in more bite size pieces, which I do if I were serving it to children.
We’re going to start by braising the rapini in a little olive oil and a little butter. Two teaspoons of olive oil, two teaspoons of butter. I got two whole bunches of rapini so that the vegetables outweigh the sausage. Make sure that the rapini’s, all the pieces are glossy and bright looking, and after that happens, I mean, every inch of it, then we’ll add some braising liquid. That’s looking good. I like how shiny and bright everybody looks. Now I’m going to put in my four tablespoons of braising liquid. Remember that’s a little bit of chicken stock and a little bit of wine. You can substitute water for either of those. Lid on. About five minutes.
While that’s doing its five minute thing, let’s start making the sauce. Cup and a half of brandy, or white wine. Bring it up to a simmer, and then let it reduce by half, which will take only about two minutes. That’s done. That’s beautiful. I’ve got three fourths of a cup of heavy cream that’s going in my reduced wine, two tablespoons of mustard, two tablespoons of fresh cut tarragon and a pinch of salt. Be sure to taste your mustard, though, because if you have really salty mustard, you’re not going to want to put much extra salt in there. I’m going to let this simmer for about ten minutes actually. It won’t get thick, thick, thick, but it will start to get a little thicker. It’ll start to get a little thicker and the flavors will marry. They’ll get married to each other. There’ll be a ceremony.
The Full Circle of Green Grocers sells a bunch of really wonderful local artisan sausages, and they have so many choices, it was really hard for me to choose. This particular one is a chicken sausage with Shiitake and sage. It is awesome, and all I did was grill it. That looks perfect. It doesn’t get real thick, but it’s just a little thicker. Nice. I sliced the grilled sausage, and it’s next to that beautifully braised rapini. I serve this over a little bit of quinoa. I think this would also be really beautiful over polenta, and rice is OK, too. Now, I’m just going to pour that sauce over the top. Rapini with grilled sausage and a mustard cream tarragon sauce.