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1
In a mixing bowl, stir together the pork shoulder and pancetta with your hands until well-mixed.
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2
Add pepper, salt, wine, oregano and chili flakes and mix until well-blended, again with your hands.
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3
Work quickly here so that body temperature does not change the texture of the fat.
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4
Set up the sausage stuffer and place the casing over the funnel feeder.
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5
If you do not have a sausage stuffer, form the sausage into 1/4-pound logs by hand.
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6
If using a sausage stuffer, stuff the sausage into the casings, twisting every 3 1/2 to 4 inches, to yield 4-ounce sausages, and form 22 to 25 sausages.
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7
Prick them all over with a needle and set aside in a cool place.
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8
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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9
Set up an ice bath next to the stove top.
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10
Blanch the broccoli rabe for 2 minutes, refresh in the ice bath and drain.
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11
Preheat the broiler.
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12
Place the pricked sausages in an oven-proof pan and broil until halfway cooked, 5 minutes per side.
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13
Place the pan over medium heat and continue to cook until the sausages are deep golden brown, 6 to 8 minutes.
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14
Add the garlic and broccoli rabe and, stirring, cook until the broccoli rabe is hot, 5 to 7 more minutes.
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15
Meanwhile, on a small sheet tray, toast the bread crumbs under the broiler until golden brown.
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16
Remove to a small bowl, add the oil and mix well.
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17
Pile the broccoli rabe on a plate, sprinkle with the bread crumbs, place the sausages next to the broccoli rabe and serve.
