Greek Style Baked Sausage

Greek Style Baked Sausages

This is a great little recipe which I quickly noted down whilst chatting to a chef in one of the many great little local restaurants we were fortunate to find in Rhodes. It is suited obviously for the Beef & Feta sausages, but why not give it an Italian twist and use my Italian Salsiccia?

Prep time: 20 mins
Cook time: approx 1hr 30mins (including time for chilling)

Serves 3 – 4

Ingredients

1 x Packet Britwurst Of Choice (Beef & Feta or Italian Salsiccia work great)
1 x Small Red Onion, finely chopped
4 x Tbsp Olive Oil
1 x Garlic Clove, minced
Large splash Dry Red Wine (optional, can be replaced with water)
1 x Canned Tomatoes, roughly chopped and their juice
1 x Tsp sugar
1/2 Tsp x Red Chili Pepper Plakes
1 x Tsp Butter
Salt and Pepper to taste

Method

1. Remove sausages from skins and make mix into 6 large balls. Spoon over 2 tbsp of olive oil, cover, and leave in fridge to chill for 30 minutes.

2. While the sausages are chilling, make the sauce. Heat the remaining olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute longer. Add the wine/water, chopped tomatoes, sugar, and red pepper flakes, and stir. Bring to a boil, then reduce heat and simmer, uncovered, until slightly thickened, about 10-15 minutes. Remove from heat and stir in butter, then season to taste with salt and pepper. Set aside.

3. Preheat the oven to 180°C. Heat a thin layer of olive oil in a large saucepan over medium-low heat. Place some flour on a plate and roll the sausage meat balls in the flour, then fry the sausages in batches, turning over gently part way through cooking to brown on all sides. Once cooked, place the sausages in a single layer in a baking pan, then cover with the tomato sauce. Cover tightly with foil and bake for 40 minutes. Serve hot, with perhaps some Orzo, Briam, or Lemon Roasted Potatoes if using the Beef & Feta sausage, or perhaps Polenta, Baked Aubergine, or a very basic Risotto if using the Italian Salsiccia.