Broccoli Rabe Sausage Ring with Provolone | Chevalatta 8 lb
$ 129.98
Broccoli Rabe Chevalatta Sausage Ring with Provolone
- Thin Italian sausage ring made as a continuous coiled Chevalatta.
- Broccoli rabe and Provolone are blended directly into the sausage.
- Natural casing browns and develops the snap expected from butcher made sausage.
- Cook the ring whole, then rest, slice and serve.
Fresh Butcher Made
Broccoli Rabe
Provolone
Chevalatta Sausage Ring
Broccoli Rabe Chevalatta is a thin Italian sausage made as one continuous coil with pork, broccoli rabe and Provolone mixed throughout. Unlike traditional sausage links, the Chevalatta is cooked as a whole sausage wheel and sliced after cooking.
If you grew up around an Italian pork store, this is the kind of sausage that immediately looks familiar. The thin sausage is wrapped into a large coil, held together for cooking and browned as one piece instead of being separated into individual links.
Adding broccoli rabe and Provolone changes the flavor completely. The pork is rich, the broccoli rabe brings its characteristic slightly bitter green flavor and the Provolone melts through the meat as the ring cooks.
What Is Chevalatta?
Chevalatta is a thin Italian sausage formed into a continuous coil rather than individual links. The ring shape exposes plenty of casing to the heat, which helps create the browned exterior and traditional snap people expect from this style of sausage.
The whole ring is normally cooked together and sliced after resting. That makes it easy to place in the center of the table and serve as part of a family meal.
What Makes the Broccoli Rabe Ring Different?
- Broccoli rabe inside the sausage: The greens are mixed into the pork rather than simply served as a side dish.
- Provolone inside the sausage: Cheese melts throughout the meat as the ring cooks.
- Thin Chevalatta casing: Gives you more browned casing in every slice than a thick traditional link.
- Continuous coil: The sausage cooks and presents as one wheel rather than separate links.
- Fresh preparation: Made for your order rather than pulled from long term warehouse inventory.
Broccoli Rabe Sausage Ring or Sausage Links?
Both styles give you the combination of Italian sausage, broccoli rabe and Provolone, but they are meant to be cooked and served differently.
Choose the Chevalatta ring when you want a thinner sausage with plenty of browned casing that can be cooked whole and sliced at the table.
Choose sausage links when you want individual portions for grilling, sandwiches, pasta or a skillet dinner.
You can also see our Broccoli Rabe Italian Sausage Links with Provolone.
How to Cook Broccoli Rabe Chevalatta
The most important thing is not to rush the ring. Moderate heat allows the pork to cook through while the outside browns and the Provolone melts into the sausage.
- Keep the ring together: Leave the skewers or supports in place while cooking so the sausage keeps its coil shape.
- Do not pierce the casing: Piercing allows the juices and melted cheese to escape.
- Use moderate or indirect heat: Grill or roast the ring at about 375°F rather than exposing it to intense direct heat.
- Cook to 160°F: Check the center of the pork sausage with an instant read thermometer.
- Rest before slicing: Give the sausage a few minutes to settle before cutting into the ring.
For additional methods, see our complete Italian sausage cooking guide.
How to Serve a Broccoli Rabe Sausage Ring
Place the cooked Chevalatta on a board or platter, let it rest and cut across the coil into serving pieces. It works well with roasted potatoes, peppers, pasta, crusty Italian bread or additional sautéed broccoli rabe.
For sandwiches, slice the cooked sausage and add it to Italian bread with extra Provolone, broccoli rabe or roasted peppers.
Shipping and Storage
This fresh sausage is carefully packed in insulated packaging with cold packs for shipment. Refrigerate or freeze it promptly after delivery.
Fresh perishable products must ship to a physical street address. We cannot ship this item to a P.O. Box.
Broccoli Rabe Chevalatta Q&A
What is a Broccoli Rabe Chevalatta?
It is a thin Italian sausage made as a continuous coiled ring with pork, broccoli rabe and Provolone mixed into the sausage.
Is broccoli rabe inside the sausage?
Yes. The broccoli rabe is blended into the sausage itself. It is not simply plain sausage served with broccoli rabe on the side.
Why is Chevalatta made in a ring?
Chevalatta uses a thinner casing and is traditionally formed into a continuous coil. The ring is cooked whole, which produces plenty of browned casing and makes it easy to slice for serving.
Is a sausage ring the same as sausage links?
No. Sausage links are individual portions. A Chevalatta ring is one continuous thin sausage arranged in a coil and normally cooked as a whole piece.
Can I grill the sausage ring?
Yes. Use indirect or moderate heat, turn the ring carefully and cook until the center reaches 160°F. Do not puncture the casing.
Butcher's Tip: The ring does not need high heat. Give the casing time to brown while the inside cooks gradually. Once it reaches temperature, let it rest before slicing so the pork juices and melted Provolone stay in the sausage.
