There’s something wonderfully comforting about the pairing of broccoli and Italian pork sausage. Simple, rustic dish brings together tender, vibrant broccoli and richly seasoned fennel sausage, baked under a bubbling layer of gooey cheese. It’s the kind of easy, homestyle recipe you’ll find on family tables across Italy—especially in the South—where broccoli and sausage often make their way into everything from hearty secondi piatti to generous pasta dishes.
This oven-baked version is cosy, satisfying, and perfect for busy weeknights or casual weekend meals.

 

About 2-3 servings, Prep Time 20 mins, Cooking Time about 20-25 mins 

  • Broccoli, cut into florets, 400g (14 oz)
  • Italian pork fennel sausage, cut into chunks, 250 g (9 oz)
  • Grated cheese (mozzarella, scamorza, fontina, or mix), 100 g (3,5 oz)
  • Extra Virgin Olive Oil, 3 tbsp
  • Salt and black pepper, to taste

 

Method

Preheat the oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.

In a large pan, heat the olive oil over medium heat, add the broccoli florets with a splash of water and cover with a lid.

Cook gently for 5–7 minutes, stirring occasionally, until just tender but still bright green.

Remove the lid, add the sausage chunks to the pan, cook until slightly browned.

Tip the broccoli and sausage chunks into a lightly oiled ovenproof dish, spreading it out evenly. Finish by scattering a generous layer of grated cheese over the top.

Optional: add toasted breadcrumbs or a little grated Pecorino cheese for extra texture.

Place in the static oven for 15-20 minutes, until the cheese is melted and lightly golden.

Serve immediately as a warming secondo piatto or hearty side dish.

 

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