One of the best parts about visiting Greece is being able to get high quality and local ingredients and cooking them yourself! We got these sausages from the local butcher and cooked them up ourselves I believe each village and butcher has their own style of seasoning and preparing the meat. These ones were a little bit fiery and super flavorful
These are also known as liastes domates tiganites, and this is how you make them
2/3 cup beer
1 cup all-purpose flour
1/3 cup finely chopped shallot or onion
3 tablespoons chopped, fresh parsley
2 tablespoons chopped, fresh dill
1/4 cup grated Greek cheese, such as myzithra, kefalotiri, or Romano
Salt and pepper, to taste
Olive oil, for frying
12 oil packed sun dried tomatoes, drained on absorbent paper towels
Add the beer and flour to a medium-sized bowl and whisk until a smooth, thick batter forms. Using a wooden spoon, stir in the onion, parsley, dill, and cheese until well combined. Season with salt and pepper to taste, if desired.
Add 1 1/2 inches of olive oil to a skillet and heat on medium heat until it reaches 350 degrees Fahrenheit when measured on a cooking thermometer, such as a candy thermometer. Deep each tomato into the batter until the whole tomato is submerged. Place in the oil and repeat the process until all the tomatoes are used. You may need to cook this in batches. Cook in the oil until all sides of the tomato are golden brown. You’ll want to flip each side once halfway through the cooking process to let the underside cook. Total, each sun dried tomato should take 3-5 minutes to cook.
Remove from the skillet and place on paper towels to drain. Sprinkle with salt and pepper, to taste, if desired.