Boudin Blanc With Broccoli Rabe And Grainy Mustard Recipe

Ingredients

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 

Preparation

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.