Spiral Sausage Recipe

Prep and spiral

If your sausage is whole, place it on a cutting board. Starting at one end, cut the sausage into a continuous spiral about 1/2-inch thick, keeping the base intact so the spiral holds together (stop cutting about 1/4 inch from the other end). If the sausage is already pre-spiraled, leave as is.

Brush the spiral lightly with 1 tablespoon olive oil and season with 1/2 tsp coarse black pepper. Let rest while you heat the grill or pan (this helps oil and seasoning adhere).

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). Cook the spiral sausage 10–12 minutes, turning every 2–3 minutes so it browns evenly and reaches an internal temperature of 160°F (71°C). If using a skillet, cover loosely for the middle of cooking to ensure it cooks through without burning the outside.

While the sausage cooks, heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 4–6 minutes.

Using a slotted spoon, transfer most of the crisped pancetta to a bowl leaving about 1 tablespoon of the fat in the pan. If pancetta yields little fat, add 1 tablespoon extra-virgin olive oil to the pan.

Add the 2 tablespoons extra-virgin olive oil to the skillet (or use the remaining pancetta fat), then add the sliced garlic and red pepper flakes. Sauté 30–45 seconds until fragrant but not browned.

Add the trimmed broccolini to the pan, season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat and cook, stirring and turning occasionally, 5–7 minutes until stalks are tender-crisp and florets have slight char. If the pan becomes dry before broccolini is tender, add 2–3 tablespoons water and cover for 1–2 minutes to steam, then uncover and continue to cook.

Return the reserved crispy pancetta to the pan, toss to combine, and remove from heat.

Zest the lemon and squeeze enough juice to yield about 2 tablespoons. In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, the lemon zest, and 2 tablespoons lemon juice; season with 1/4 tsp fine sea salt and stir in the chopped parsley.

Taste the broccolini and adjust seasoning if needed (more salt or lemon). Drizzle about half of the lemon-oil mixture over the broccolini and toss to coat. Reserve the rest for the sausage.

When sausage is cooked and resting for 2 minutes, transfer to the serving plate and drizzle the remaining lemon-oil mixture over the spiral sausage, making sure it reaches the nooks of the spiral.

Place the spiral sausage on a serving board or platter. Arrange the sautéed broccolini and pancetta alongside or atop the sausage. Scatter any pan juices over the dish.

Serve immediately with toasted crusty bread or crostini on the side to mop up juices. Provide extra lemon wedges if desired.