Preheat the oven to 200 °C (400 °F) and place the oven rack in the centre.
Place the Italian sausage slices on a baking sheet lined with parchment paper and bake in the oven for approximately 10 minutes or until golden. Set on paper towel to cool for a few minutes and pull the pieces apart by hand into to make coarse chunks.
In a large saucepan, bring around 2 l of water to a boil. Add the coarse salt and blanch the rapini for around 2 minutes. Using a slotted spoon, transfer the rapini to a bowl of ice water to stop the cooking process. Use a strainer to thoroughly drain the water from the rapini.
In a skillet, heat the olive oil over medium-high heat. Add the garlic and Italian sausage chunks. Sauté for another 2 minutes, season with salt and pepper, and serve immediately garnished with a web of top-shelf olive oil and lemon quarters.
For a crunchier texture and more intense flavour, add pine nuts or chopped roasted pecans.