Grilled Italian Sausages with Sautéed Bitter Greens

Introduction

Salsiccia e Friarielli is a beloved Neapolitan classic that combines juicy Italian sausages with perfectly sautéed bitter greens. Grilling the sausages over the Arteflame grill gives them an incredible sear while keeping the inside juicy, and the flat cooktop makes sautéing the greens effortless. This dish is simple, flavorful, and embodies the essence of traditional Italian street food.

Ingredients

• 4 Italian sausages
• 2 bunches rapini (broccoli rabe), trimmed
• 3 cloves garlic, minced
• 2 tbsp butter
• 1/2 tsp red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup water

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins.
4. Light the paper napkins and let the fire build up.
5. Wait about 20 minutes until the cooktop is hot and ready.

Step 2: Sear the Italian sausages

1. Place the sausages on the center grill grate where temperatures exceed 1,000°F.
2. Grill for about 1-2 minutes per side until a deep, crispy sear develops.
3. Move the sausages to the flat cooktop griddle to continue cooking until they reach an internal temperature of 150°F.
4. Remove them from the grill when they reach about 135°F as they continue cooking off the heat.

Step 3: Sauté the friarielli (broccoli rabe)

1. Move to a medium-heat zone of the flat griddle cooktop.
2. Add butter and let it melt.
3. Add minced garlic and sauté until fragrant.
4. Spread the rapini over the buttered surface and toss to coat.
5. Sprinkle red pepper flakes, salt, and black pepper.
6. Pour in 1/2 cup water and cook while tossing for about 5-7 minutes until tender.

Step 4: Serve and enjoy

1. Plate the sausages alongside the sautéed greens.
2. Drizzle with any remaining butter and juices from the cooktop.
3. Serve hot and enjoy this authentic Italian classic.

Tips

• Always cook sausages over high heat first to lock in juices with a perfect sear.
• Let sausages rest for 5 minutes after grilling to retain juiciness.
• Use fresh rapini for the best bitterness balance.
• Adjust spice level by adding more or less red pepper flakes.

Variations

• Sweet Sausage & Peppers: Swap rapini for grilled bell peppers and onions for a sweeter flavor.
• Spicy Calabrian Style: Use spicy Italian sausages and a drizzle of Calabrian chili oil when serving.
• Garlic & Herb Infused: Add chopped rosemary and thyme to the butter when sautéing the greens.
• Cheesy Delight: Top the sausages with a sprinkle of freshly grated Pecorino Romano.
• Lemon Zest Finish: Add lemon zest to the rapini for a fresh citrus twist.

Conclusion

By grilling this classic dish on the Arteflame, you achieve incredible texture and flavor in both the sausages and greens. The high heat creates unmatched taste while keeping it simple. Whether you stick to the classic preparation or explore a variation, this will become a staple on your grill!

Best pairings

• Rustic Italian bread for soaking up juices
• Crisp white wine like Vermentino or Pinot Grigio
• Grilled polenta for a hearty side
• Oven-roasted potatoes (prepared on the griddle!)
• Classic Italian tomato salad