1 large bunch rapini (broccoli rabe), trimmed
1/4 cup essential olive oil
five to six garlic clove cloves, chopped or thinly sliced
2 Fresno or red jalapeño chili peppers, finely chopped or 1 rounded teaspoon crushed red pepper flakes
1 teaspoon fennel seed
Freshly grated or ground nutmeg to taste
1 1/2 to two pounds spiral or link chicken sausage with broccoli rabe or Italian-style chicken sausage
A little fresh lemon juice, dry white-colored wine or vermouth (a couple of tablespoons)
Preheat oven to 450F.
Bring a sizable pot water to some boil. Salt water and add some broccoli rabe. Blanch for just two minutes. Drain and pat dry. On the large rimmed baking sheet, toss rabe with essential olive oil, garlic clove, chilis, fennel seed and nutmeg. Spread rabe out in one layer and top with sausage.
Roast ten minutes. Turn the sausage and stir the rabe. Continue roasting before the sausage is cooked through, 10-fifteen minutes.
Transfer the sausage to some work surface and slice. Chuck the ball rabe using the fresh lemon juice, wine or vermouth. Divide the rabe and sausage among plates and serve with warm bread alongside.