← Nouns Cooking · Greek

Ingredients

• 500 g Greek country sausages (or fennel pork sausages), cut into 2 cm slices
• 3 tbsp Olive oil
• 1 Red onion, roughly chopped
• 2 cloves Garlic, chopped
• 3 peppers (red, green and yellow), cut into strips
• 100 ml Red wine
• 400 g tin chopped tomatoes
• 1 tbsp Tomato purée (paste)
• 1 tsp Paprika
• ½ tsp Chilli flakes
• 1 tsp Sugar
• 1 Bay leaves
• Salt
• Black pepper

Method

1. Heat the oil in a wide pan over medium-high heat and brown the sausage slices for 5–6 min until coloured. Lift them out.
2. Add the onion and peppers to the pan and cook for 8 min, stirring, until soft and lightly charred at the edges. Stir in the garlic, paprika and chilli for 30 seconds.
3. Pour in the wine and let it bubble for 1 minute, then add the tomatoes, tomato paste, sugar, bay leaf and 100 ml water.
4. Return the sausages and simmer, uncovered, for 15–20 min until the sauce is thick and coats everything. Season to taste.
5. Serve hot with crusty bread and a little feta, or spooned over rice.

Tips

• Some sausages contain wheat; check the label if you need it gluten-free.
• Leftovers make a great omelette filling the next morning.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes