1. With the rack in the middle position, preheat the oven to 425°F (220°C).
2. In a 10-inch (25 cm) cast iron skillet over medium-high heat, brown the sausages in 1 tbsp of the butter for 2 minutes on each side. Set aside on a plate.
3. In the same skillet, soften the garlic in the remaining butter for 30 seconds. Add the flour and cook for another 30 seconds while stirring constantly. Pour in the broth. Bring to a boil, whisking constantly. Simmer just until the sauce thickens, about 4 minutes. Season with pepper. Stir in the spinach and cook just until wilted. Adjust the seasoning. Add the broccoli and sausages. Bake in the oven for 10 minutes or until the sausages are cooked through.
4. Remove the skillet from the oven. Top with the cheese and bake for 2 more minutes until melted. Remove from the oven and sprinkle with the chives.
5. Place the skillet at the centre of the table. Serve with mashed potatoes, if desired.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.