Sheet-Pan Sausage with Greens and Fennel-Apricot Stuffing
This easy weeknight supper is inspired by the Spanish peasant dish migas, meaning bread crumbs. There are as many versions of migas as there are villages in Spain, and while the most common usually involve frying smallish crumbs in chorizo oil as a tapa, this dish is inspired by a northern variation in which large cubes of bread are roasted along with meat to create a sort-of stuffing, both chewy and perfectly crisp around the edges.
Here, I’ve given things an Italian twist, using hot or sweet sausages, broccoli rabe, and, for the migas, our Semolina bread with Apricot and Fennel. The fennel echoes the floral spicing of the sausages while the apricot lends a sweet counterpoint to the bitter greens. Best of all, it bakes up in one pan and is ready in under an hour…perfect for an easy weeknight dinner.
1/2 loaf Journeyman Semolina with Dried Apricot and Fennel (about 12 oz.), cut or torn into 1 1/2” pieces
4 1/2 tablespoons Olive Oil, divided
1 14.5 ounce can Diced Tomatoes
4 cloves of garlic, roughly chopped
1 large Onion
1 Red Bell Pepper
1 bunch Broccoli Rabe
2 tsp. Red Pepper Flakes (optional)
1 lb. Hot or Sweet Italian Sausages
Parsley, roughly chopped
Salt & Pepper
Preheat the oven to 400º degrees.
While the oven heats, toss the bread pieces with 2 tablespoons olive oil, the diced tomatoes, and garlic. Set aside to soak.
Thinly slice the onion and bell pepper. Transfer to a sheet tray or roasting pan and toss with 1 tablespoon olive oil and 1 teaspoon salt. Roast in the preheated oven, stirring every few minutes, until they begin to caramelize (10 minutes).
While the aromatics roast, cut the broccoli rabe cross-wise into 4-inch lengths. Toss with 1 tablespoon olive oil, 1 teaspoon of salt, and the red pepper flakes (if using). Set aside. Drizzle sausages with the remaining 1/2 tablespoon olive oil to evenly coat and set aside.
Once the peppers and onions are caramelized, add the bread cubes to the pan and toss to combine. Return pan to the oven and continue to roast. Pour yourself a glass of wine. After 20 minutes, remove pan from oven and add the broccoli rabe. Toss everything to combine, nestle the sausages on top and return to the oven.
Roast an additional 20-30 minutes, turning the sausages halfway through, until the breadcrumbs are browned and beginning to crisp, the broccoli rabe slightly charred at the edges, and the sausages golden.
Transfer stuffing and rabe to a platter, top with the sausages, and squeeze the juice from one lemon over everything. Sprinkle with parsley and grated parmesan and serve.