Phwoar, sausage and broccoli, a combination that takes me instantly back home.  Every year on the 12th and 13th of December in Sorrento (Campania, Italy) the locals get together for "la festa di Santa Lucia", an important religious prequel and festival to Christmas.  

Kids set of fireworks, a huge bonfire is lit and everybody eats, lots.

The hero of the event is by far the sense of community that brings everyone together and the food is really what helps drives that.  My highlight was always the sausage and broccoli which came grilled and in a crusty bread roll, delicious. Tonight that is pretty much what I ate.

Serves 2:

Extra virgin olive oil
2 cloves of garlic
1 dried chilli
4 good quality pork or venison sausages
1 head of broccoli
1 bunch purple sprouting broccoli
1 handful of cherry tomatoes
1 teaspoon of tomato pure
1/3 glass of water

Chop the head of broccoli into halved florets but leave the purple sprouting spears whole. Once this is done bring a pan of salted water to the boil and begin frying the sausages in a little oil. Put the broccoli in the boiling water turn down the heat and cook for just a few minutes until very slightly softened.

Add the chopped garlic cloves and chilli to the sausages - which by this point should have taken on a nice golden brown colour - strain the broccoli and add to the pan. Give a good stir and add the halved cherry tomatoes, cook for a few more minutes until these have softened. Season well.

If it starts to look a little dry just mix the tomato pure with the water and use it a bit like a stock.  

Plate up, drizzle a little oil and go for it with a nice glass of red, a local Taurasi in my opinion, also referred to as "the Barolo of the South". Cheers!

Just in case you were wondering, the name Lucy derives from the Latin "lux", meaning light. St Lucy is the patron saint of the blind and those with eye problems.

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