Broccoli Rabe Sausage Ring "Chevalatta" – 8 lbs- All Natural and Delicious!

What is a Broccoli Rabe Chevalatta?

A Chevalatta (or cervellata) is a traditional thin-rope sausage coiled into a "cheese wheel" shape, specifically designed to retain moisture during roasting. This variation binds coarse-ground pork shoulder with fresh, blanched broccoli rabe and chunks of sharp Pecorino Romano cheese, encased in a natural sheep casing for a distinctive "snap."

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The Butcher's Process: Why We Coil It

In the butcher shops of Bensonhurst, the Chevalatta isn't just a shape; it's an engineering decision. By coiling the sausage, we protect the inner strands from direct heat, allowing the pork fat to render slowly. This bastes the lean meat from the inside out while the Pecorino melts into the pockets of fresh greens.

The Grind: We do not use trim. We use whole pork butts, ground once through a coarse plate. This creates texture. If sausage is ground too fine, it becomes a hot dog. You should feel the separation between the meat, the fat, and the broccoli rabe.

Handling & Cooking Instructions

Because we use a natural sheep casing (thinner than hog casing), this sausage is delicate. We ship it pre-skewered to maintain the wheel shape.

• Leave Skewers In: Do not remove the wooden skewers before cooking. They are the structural support that keeps the coil tight and ensures even cooking. Remove them only after plating.
• Do Not Prick: Never pierce the casing with a fork. You will lose the juice and the cheese will run out.
• Indirect Heat: Roast at 375°F or grill over indirect flame. The coil allows you to flip the entire wheel at once like a steak. Pull when internal temperature hits 160°F.