Spetsofai Greek Country Sausage Casserole Recipes
GREEK SAUSAGE: SHEFTALIA
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
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
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
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.
GREEK SAUSAGE AND PEPPERS
This Greek sausage and peppers recipe is an old family favorite. My grandmother, mother and I make this every year for Christmas Eve. Just toss all the ingredients in your slow cooker and let the meal cook all day on low. It makes the house smell amazing and is wonderful comfort food for a chilly holiday. You can double the recipe and freeze the other portion for a hot meal in a pinch. -Debbie Vair, Wake Forest, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 7- or 8-qt. slow cooker, combine sausage, sweet peppers, onion, stock, garlic, oregano, salt and pepper. Cook, covered, on low until vegetables are tender, 5-6 hours. Add tomatoes; cook until wilted, about 30 minutes longer. If desired, serve with rice.
Nutrition Facts : Calories 504 calories, Fat 41g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 1958mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
COUNTRY SAUSAGE CASSEROLE
The Maple flavoring in this recipe adds a nice breakfast twist. Cook time includes 5 hours setting time (can be done overnight).
Provided by luvinlif2k
Categories Breakfast
Time 6h55m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a greased 9x13-inch pan.
- Sprinkle with cheese.
- Scatter browned sausage evenly over top.
- Blend eggs, 2 1/2 cups milk and mustard and pour over ingredients in the pan.
- Refrigerate overnight (or for 5 hours).
- Blend soup and 1/2 cup milk and pour evenly over the top.
- Bake 1 1/2 hours at 350°F.
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- To prepare this delicious Greek dish, place a saucepan over high heat, add one tbsp of olive oil and sauté the sausages, until nicely coloured. Remove with a slotted spoon and drain on some kitchen paper and leave them aside.
- Into the same pan, add the rest of the olive oil, the chopped onion and season with freshly ground pepper; sauté for a minute. Add the garlic and tomato paste and sauté for one more minute. Add the peppers and continue sautéing.
- Deglaze with the red wine, scraping the bottom of the pan, with all the delicacies, and wait for it to evaporate. Then add the sugar, the canned tomatoes, a cup of water, the herbs and spices, turn the heat down to medium and cook for 25-30 minutes with the lid on, until the peppers tenderise.
- Add the sausages and cook a little bit longer, until the sauce thickens. Check for seasoning; if you’re using too spicy or salty sausages, you’ll probably won’t need to add any salt or pepper.
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- Cook them over medium heat until golden all around and until they release their fat. About 10 minutes.
- Transfer the sausage to a plate and if there’s more than a quarter cup of grease in the pan discard it some of it.
- Slice the bell peppers and add to the pan. Season with a pinch of salt and cook over medium heat until soft. About 8-10 minutes.
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