Potato and Sausage Stuffed Radicchio Leaves

Potato and Sausage Stuffed Radicchio Leaves

Looking for a unique and delicious appetizer or dish? The bitterness of the radicchio leaves complements the savory and hearty filling of potatoes and sausage, creating a perfect balance of flavors. This recipe is also gluten-free and can be easily customized with different fillings or spices.

  • makes:
    6 Servings
  • total time:
    45 Minutes
  • cooking difficulty:
  • Tags:


Large radicchio leaves, blanched
Mashed potatoes
3 cups
Medium onion, peeled and diced
Garlic, peeled and minced
2 cloves
Extra virgin olive oil, divided
4 Tablespoons
Fresh marjoram, finely chopped, plus additional leaves for garnish
1 Tablespoon
Kosher salt
1 teaspoon
Freshly ground black pepper
1/2 teaspoon
2 Tablespoons

Nutrition Values

  • Calories:
  • Total Fat :
  • Saturated Fat :
  • Cholesterol :
  • Sodium :
  • Total Carbohydrate :
  • Dietary Fiber :
  • Total Sugars:


  • Shallow baking dish
  • Mixing bowl
  • Frying pan
  • Spatula


Preheat the oven to 350°F.

Heat 2 tbsp oil in a large frying pan over medium-high heat. Add the onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and marjoram and continue to sauté until fragrant, about 1 minute. Add the sausage and cook until browned and no longer pink about 5 minutes. Remove from heat.

In a large mixing bowl, combine the cooked sausage mixture and the mashed potatoes and stir until well combined. Season with salt and pepper.

Divide the sausage and potato filling evenly between the radicchio leaves. Roll each leaf around the filling and arrange seam side down in a shallow baking dish.

Pour 2 tbsp of water into the baking dish, cover and bake for 20 minutes, until filling is heated through.

Transfer to a serving dish, drizzle with remaining olive oil and garnish with fresh marjoram to serve.

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