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1
Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt.
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2
Form 4 patties and drizzle with EVOO to coat.
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3
Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar, and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.
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4
Bring a couple inches of water to a boil in a medium skillet, salt the water, and cook the broccoli rabe for 5 minutes, then drain.
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5
Place the skillet back on the stove and heat the tablespoon of EVOO over medium heat.
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6
Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and saute it in the garlic and oil for 2 minutes.
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7
Season with nutmeg to taste.
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8
While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of EVOO in a skillet over medium-high heat.
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9
Add the burgers and cook for 5 to 6 minutes on each side.
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10
Melt a slice of provolone over the patties during the last minute of cook time.
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11
Tent the pan with foil to help the cheese melt.
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12
To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce.
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13
Place some chips alongside.
