Boudin Blanc with Broccoli Rabe and Grainy Mustard
Boudin blanc is partially cooked fresh veal sausage. It must be sauted or grilled before it is eaten.
- Yield: Makes 4 sandwiches
Source: Martha Stewart Living, April 1997
- 4 boudin blanc sausages, or another partially cooked fresh sausage (about 10 ounces total)
- 1 tablespoon olive oil
- 1 small clove garlic, pressed or minced to a paste
- 1/2 teaspoon red pepper flakes
- 1/2 bunch broccoli rabe, stems trimmed
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 4 five-inch-long white rolls or 1 long baguette cut into five-inch lengths
- 2 tablespoons grainy mustard
Heat oven to 400 degrees. Slice sausages in half lengthwise. Place, cut side down, in skillet over medium heat; sear until golden, 5 minutes. Cook 2 to 3 minutes more, until cooked through. Transfer to baking sheet; warm in oven.
To skillet, add oil, garlic, and red pepper. Saute until garlic is fragrant, about 30 seconds. Add broccoli rabe; saute until al dente, about 5 minutes. Season with salt and pepper.
Slice open rolls; toast, about 5 minutes. Spread with mustard. Place one sausage on each roll; mound broccoli rabe over sausage.