Braised Sausages with Rosemary Balsamic Radicchio and Broccolini

The wide base of the Braiser allows the sausages and radicchio to caramelize evenly before braising to build layers of flavor in a single vessel, while the enameled cast iron provides even, gentle heat. Two kinds of balsamic vinegar are used in this recipe. If you don’t have white balsamic on hand, feel free to use regular balsamic or simply omit it. But don’t skip the splash of aged balsamic for serving, it adds the perfect balance of acidity, sweetness and depth. For the best texture, wait to add the orange rosemary breadcrumbs until just before serving so they remain crisp against the warm sauce.

Orange Rosemary Breadcrumbs:

2 tablespoons unsalted butter

1/2 cup panko breadcrumbs

1 tablespoon finely grated orange zest

2 teaspoons finely chopped rosemary

Pinch kosher salt

Braised Sausages with Radicchio:

6 sweet Italian sausage links

1/2 cup extra virgin olive oil, divided

2 large shallots, peeled and cut into wedges

1 medium head radicchio, cut into 6 wedges

1/2 bunch broccolini (about 1 cup)

3 large sprigs rosemary

1 cup chicken stock

1/2 white wine

3 tablespoons white balsamic vinegar

Kosher salt

Freshly ground black pepper

2 tablespoons aged balsamic vinegar, or balsamic glaze

For the breadcrumbs:

Melt the unsalted butter in a small skillet set over medium heat. Add the panko and cook, stirring frequently, until golden brown and crisp, about 3-5 minutes. Remove from the heat and stir in the orange zest, rosemary and a pinch of salt. Set aside.

For the sausages, radicchio and broccolini:

Pour 1/4 cup olive oil into a Braiser set over medium-low heat. When the oil is hot, add the sausages and cook until deeply browned on all sides, about 10-15 minutes. Transfer to the inside of the lid or a plate.

Increase heat to medium and add the shallots to the pan. Cook until softened and lightly caramelized, about 5 minutes. Add remaining 1/4 cup olive oil to the pan. Add the radicchio wedges and broccolini to the pan and cook for 3-5 minutes longer, just until they begin to soften and start to caramelize around the edges.

Return the sausages to the Braiser, nestling in between the radicchio and broccolini. Add the chicken stock, white wine and white balsamic vinegar to the pan, and top with the rosemary sprigs. Bring the liquid to a gentle simmer. Cover with the lid and cook until the sausages are cooked through and the radicchio is tender but still holds its shape, about 10-15 minutes.

Remove the lid and simmer the cooking liquid for 3-5 minutes more to reduce slightly. Season sauce to taste with salt and pepper.

Drizzle with the aged balsamic vinegar and top with the orange rosemary breadcrumbs for serving.