The Greek Food

Tag: sausage

  • Greek sausage and beans recipe for all seasons

    Greek sausage and beans recipe for all seasons

    Beans are quite popular in Greece. You can have them during summer but also during winter. Mix them with a traditional sausage though and you just can’t have them enough.

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  • 5 soups for the cold winter nights

    5 soups for the cold winter nights

    Unfortunately, Summer is gone and we are getting ready for the long cold winter. As it was said in “Game of Thrones” ..Winter is coming! So what better to get ready with 5 soups you can have at home when outside is raining, snowing…or in general is not summer…

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  • Sausages with leeks

    Sausages with leeks

    Like other kids, I guess, sausages were my favorite food when I was young. Easy to make and tasty, anything that I could ask at that time.  However, as time went by I forgot to try and make any nice relevant dish with sausage as the main ingredient.

    To be honest I was barely trying. Yeah of course, there is the spetsofai which is very typical in Volos , central Greece, but I was looking for something different.

    So one Saturday night, I came up to the following recipe which surprised me in a number of ways. First of all because it is easy to make which is important nowadays when you are looking to eat something nice in less than 30-40 minutes.

    Also, the flavour of the leeks, make a real difference..

    INGREDIENTS FOR SAUSAGES WITH LEEKS

    • 2-3 sausages chopped in large pieces. Ideally anything spicy would do
    • 3 leeks chopped
    • Around 200gr of feta cheese cut in various pieces
    • Olive Oil
    • Salt Pepper
    • Paprika and some chilli if you want
    • A bit of oregano

    LETS COOK THOSE SAUSAGES

    • Ideally you will need a deep frying pan. I used one of those for Chinese food. Throw a bit of olive oil in there… just a teaspoon and then leeks. Stir them a bit and add water. You don’t want to cover the leeks with water but just a but until the middle so they start to get soft

    leeks with sausages
    The sausages mixed with the leeks and the feta cheese squeezing in.

    • If you want at that point, you can add ½ of a vegetable stocking cube..but not necessary.
    • As the water slowly evaporates and the Leeks become softer you add the sausages, salt, pepper, paprika and the chili (if you like it spicy) and stir. Let it for 4-5 minutes more.
    • Just before the end, when the sausages are ready, add the feta cheese and the oregano and stir it for 1-2 minutes. Bear in mind you don’t want your feta cheese to melt.

    They are ready to be served.

    Tip: Make sure when you clean the leeks, to always remove the outside part of the leek before you chop them. So they can be softer when they are cooked. I didn’t know that…my mother told me…

  • Bean Soup with Sausage

    Bean Soup with Sausage

    You know when a recipe is good for students? When it combines, meat, vegetables and you spend the less possible time. Ok i lied, the ideal recipe is when it contains only meat but anyway… Well the following recipe almost has these characteristics which make it if not ideal, but really good for students or generally people that leave alone.We have spoken before for Fasolada, the typical Greek bean soup that every Greek knows. Well, come on I wont say the same again about how to do it, you check the recipe over there.When I was little my mother always used to add sausages in the recipe as it is more attractive for kids. Also it’s a different way to cook the beans. Basically mixing this recipe with Spetsofai.

    Now, why this one is ideal for students or general people that want to spend minimum time on the kitchen…

    Well lets suppose that you have prepared the beans from yesterday and you start bowling them. The only thing that you have to do is to have the ingredients ready and cut. Just add them when the time comes. As the beans are bowling, you can go in the students halls and have a beer….eeeeeem….i mean go to your room and study for tomorrow’s exam. Leave the beans to boil for an hour and when you are back you are ready to eat.

    To be honest when I was a student most of the times I was doing toast’s and ordering pizza’s but…it was a good effort J

    Well…either way  I thought it brought a pretty good result in the end…

     BEAN SOUP WITH SAUSAGES

    INGREDIENTS

    • 1/2 pound white beans moderate
    • 1 large onion or 2 small
    • 3 tablespoons olive oil
    • 1 tbsp tomato paste
    • 2 sprigs rosemary
    • 6-8 dust. garlic
    • 2-3 bay leaves
    • 1/2 celery
    • 3 carrots cut into rings
    • salt
    • 1 pork rustic sausage cut into slices
    • 1 cube of herbs

    METHOD

    • Soak for 8-12 hours, the beans in cold salted water (2 pinches of salt).
    • Strain, put cold water and boil the beans for 5 minutes.
    • Strain again and throw water
    • In a saute pan over medium-high heat put tomato paste for a few minutes. Remove, wipe with a paper pan and keep the paste in a bowl. In the same pan in 1 tbsp olive oil saute the onion and garlic to get nice color and keep themselves on the side.
    • Then in a little olive oil saute sausage, celery and carrot until the sausage is getting good color and the vegetables soften slightly.
    • Then in a pot with 2 liters of water, put the beans with the cube, herbs tomato paste, garlic, onion, carrots, celery and cook for about 1 hour over low heat without stirring,  keeping the pot half covered
    • Check to add a little water as it is good to keep it boiling in order not to interrupt the cooking of our food.
    • Season with salt towards the end of cooking and then add the sausages and a little raw olive oil to serve