Greek Sausage Pitas Food

GREEK PITAS

Steps:

• In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

GREEK SAUSAGE PITA PIZZAS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage and garlic over medium heat 6-8 minutes or until no longer pink, breaking up sausage into large crumbles; drain., Meanwhile, place pita breads on ungreased baking sheets. Bake 3-4 minutes on each side or until browned and almost crisp., Top pita breads with sausage mixture, tomatoes, avocado and cheese. Bake 3-4 minutes longer or until heated through. Top with cucumbers; drizzle with tzatziki sauce.

GREEK SAUSAGE PITAS

Steps:

• Preheat oven to 325°. Wrap pita breads in foil; warm in oven while preparing toppings., In a small bowl, mix yogurt, green onions, parsley, lemon juice and garlic. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles., To assemble, spoon sausage over pitas. Top with cucumber, tomato and yogurt mixture; sprinkle with additional parsley.

GREEK BEEF PITAS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

GREEK SAUSAGE: SHEFTALIA

Steps:

• In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
• Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
• Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
• Prepare a charcoal grill for high heat. Place sausages onto skewers.
• Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.