Totally over the top stuffed sausages recipe

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There is a whole world of sausages and other charcuterie all over Greece. Most sausages are prepared simply, either grilled or stewed. This recipe is inspired by a dish I had at one of the many tsipouradika meze restaurants that specialize in dishes to pair with the Greek firewater tsipouro in Volos, the port city on central Greece.

  • Yield: 6 Servings(meze)

Ingredients

  • 2 tablespoons extra-virgin Greek olive oil
  • 1 large red onion, halved and thinly sliced
  • 3 garlic cloves, finely chopped
  • 3 roasted red bell or Italian peppers, peeled and seeded
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried Greek oregano
  • Salt and freshly ground black pepper
  • 1 package haloumi cheese (about 8 ounces / 225 g), drained and cut into ¼-inch (6 mm) cubes
  • 6 fresh pork sausages, about 1¼ pounds (565 g) total
  • Olive oil or other oil, for the baking pan
How to Make It
  1. In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook until lightly browned, about 12 minutes. Stir in the garlic.
  2. While the onion is cooking, slice the roasted peppers crosswise into ¼-inch-wide (6 mm) strips. Gently stir the peppers into the onion. Add the oregano, season with salt and black pepper, and stir to combine. Remove from the heat. Set aside to cool slightly, then mix in the haloumi cubes.
  3. Heat a nonstick grill pan over medium-high heat or heat a grill to medium-high. Slit the sausages lengthwise down the middle, without halving them completely.
  4. Place them open and facedown like a book in the hot grill pan or on the grill grates and grill until cooked through, turning once. Remove carefully.
  5. Preheat the broiler with a rack positioned about 6 inches (15 cm) from the heat source. Lightly oil a baking pan that will fit the sausages in a single layer.
  6. Place the sausages open and face up on the prepared baking pan. Spoon equal mounds of the onion-pepper mixture over the surface of the sausages and broil for a few minutes, just until the haloumi starts to melt and the onion and peppers start to char. Remove from the oven and serve hot.
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