Categories: Sandwiches
Ingredients
- 1 3/4 to 2 lbs. ground pork
- 1 tsp crushed red pepper flakes
- 2 tsp sweet smoked paprika
- 1 1/2 tsp ground fennel or 1 tsp fennel seed
- 1 tsp ground sage
- 1 tsp granulated onion
- 1 tsp granulated garlic
- Salt
- Olive oil, for drizzling, plus 1 tbsp
- 1 cup tomato sauce
- 3 tbsp dark brown sugar
- 2 tbsp Worcestershire
- 1 tbsp balsamic vinegar
- Black pepper
- 1 small bundle of broccoli rabe, trimmed of tough ends
- 1 large or 2 small garlic cloves, finely chopped
- Freshly grated nutmeg
- 4 thick deli slices sharp Provolone
- 4 ciabatta rolls, split
- Olive oil and rosemary or herb-flavored fancy potato chips, store-bought
Directions
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Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt. Form 4 patties and drizzle with olive oil to coat.
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Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.
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Bring a couple inches of water to a boil in a medium skillet, salt the water and cook the broccoli rabe for 5 minutes, then drain. Place the skillet back on the stove and heat the tbsp of olive oil over medium heat. Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and saute it in the garlic and oil for 2 minutes. Season with nutmeg to taste.
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While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of olive oil in a skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes on each side. Melt a slice of provolone over the patties during the last minute of cook time. Tent the pan with foil to help the cheese melt.
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To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce. Place some chips alongside.