Greek Food, Cooking and Recipe Community

Greek sausage dish?

1 - 4 of 4 Posts
B

blopez34

Active member
When I was at a Greek restaurant, I bumped into a dish that had sausage, onions, peppers, and tomato. I had some - a friend I was dining with had ordered it. I want to make it at home - it was delicious and looked pretty simple.

I don't remember what it is called, so I am having a difficult time tracking down a recipe. I tried to guess and make something like it at home, but even though it was good, it wasn't quite what the restaurant had served. Does anyone know what the dish is called and have any advice on how to make it?
 
  • Like
Reactions: KarenKariotis
blopez34 said:
When I was at a Greek restaurant, I bumped into a dish that had sausage, onions, peppers, and tomato. I had some - a friend I was dining with had ordered it. I want to make it at home - it was delicious and looked pretty simple.

I don't remember what it is called, so I am having a difficult time tracking down a recipe. I tried to guess and make something like it at home, but even though it was good, it wasn't quite what the restaurant had served. Does anyone know what the dish is called and have any advice on how to make it?
Click to expand...
The sausage is the secret. It is called
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and leeks and is typically flavored with orange peel, fennel seed, and various other dried spices
greek sausage from en.m.wikipedia.org
 
  • Like
Reactions: k_tsoukalas
KarenKariotis said:
The sausage is the secret. It is called
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and leeks and is typically flavored with orange peel, fennel seed, and various other dried spices
greek sausage from en.m.wikipedia.org
Click to expand...
I second this - you have to make sure to choose the right sausage. Essentially, once you have that element in place, you can cut it up and cook it with sautéed pepper and onion, and then you can even add a little tomato paste and a splash of white wine once you add the sausages. Try it without the tomato paste and wine first. You can try it with a chopped tomato.
 
Oh! That's such a good tip. I tracked down some Greek sausage and made it, and I got pretty close. Thank you!
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top