Spetsofai Greek Country Sausage Casserole Food

GREEK SAUSAGE: SHEFTALIA

Greek Sausage: Sheftalia image

Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy.

Provided by GRACE

Categories World Cuisine Recipes European Greek

Time 2h

Yield 3

Number Of Ingredients 7

Ingredients

1 pound ground pork
1 large onion, finely chopped
½ cup finely chopped fresh parsley
1 pinch salt and pepper to taste
1 tablespoon vinegar
½ pound caul fat
10 skewers

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.

Nutrition Facts : Calories 1069.9 calories, Carbohydrate 5.7 g, Cholesterol 160.4 mg, Fat 103.4 g, Fiber 1 g, Protein 27.7 g, SaturatedFat 51.5 g, Sodium 97.1 mg, Sugar 2.5 g

SPETSOFAI

Spetsofai image

Greek dish of sausages, eggplants and peppers. The 50 minutes cooking time is not really all "passive" time, because part of the time the sauce is simmering you are sauteing the meat and vegetables.

Provided by echo echo

Categories One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs eggplants, sliced
2 lbs tomatoes, peeled,seeded and mashed or 1 (28 ounce) can tomato puree
1 medium onion, chopped
1 teaspoon paprika
1 teaspoon sugar
1 lb country sausage, sliced thin
1 lb green bell pepper, cut in strips
olive oil
1/4 cup rose wine
salt and pepper
instant mashed potatoes or flour (optional)
snipped parsley

Steps:

Sprinkle the eggplant slices with salt; let stand 1/2 hour, rinse and drain.
In a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat.
Meanwhile, sauté eggplant and green peppers in olive oil; start with 2 Tbs oil and add 1 Tbs at a time as needed, using only the minimum amount of oil necessary.
Remove eggplants and green peppers from heat, drain and add to tomato sauce; simmer 15 minutes more.
Brown sausages in skillet with no fat added; remove from heat and drain off sausage fat.
Add sausages to tomato sauce with wine and simmer another 10 minutes.
Add salt and pepper to taste.
If necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring.
Remove from heat.
Sprinkle parsley over top before serving.

SPETZOFAI (GREEK SAUSAGE AND PEPPERS)

Spetzofai (Greek Sausage and Peppers) image

This is a dish typical to the Pilion region of mainland Greece. It is hearty winter fare, and much loved at the tavernas catering to skiers.

Provided by evelynathens

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium onions, chopped coarse
3 tablespoons olive oil
2 lbs spicy country sausage, cut into thick slices (if you can access greek sausage, all the better)
2 red bell peppers, chopped coarse
1 large ripe tomatoes, finely chopped with juice
1 garlic clove, sliced
1/2 cup dry red wine
1 dash cayenne
salt and pepper

Steps:

In a heavy-bottomed frying pan or skillet, sauté the onion in the olive oil over medium heat until translucent, about 5-8 minutes stirring constantly with a wooden spoon. Add sausage, peppers, chopped tomato and juice, and garlic, and stir until all ingredients are well mixed. Stir in wine and cayenne, and season to taste. Cover and cook for 20-25 minutes, stirring occasionally.
Spoon onto serving plates and serve warm. A favorite with rice or mashed potatoes.

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