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.
ORANGE AND LEEK LOUKANIKO (GREEK SAUSAGE) RECIPE
Steps:
- Place pork, lamb, and fatback in a large bowl and toss with kosher salt and pink curing salt. Chill in refrigerator for at least 1 hour. Set parts of a meat grinder, including large cutting die, in freezer. Set bowl and paddle of stand mixer in freezer.
- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add leeks and cook, stirring occasionally, until tender and reduced in volume, 10-15 minutes. Let cool completely, then add leeks to bowl with meat and toss to distribute evenly. Chill for an additional 20 minutes.
- Grind meat and fat mixture through a chilled meat grinder fitted with large cutting die, into a large bowl set in another bowl filled with ice.
- Add garlic, orange zest, coriander, black pepper, oregano, and thyme. Using chilled paddle attachment and chilled bowl of a standing mixer, mix at low speed for 1 minute. Add red wine and vinegar and mix until liquid is incorporated and sausage is uniform and sticky, about 1 minute longer.
- Form a small sausage patty; place rest of sausage mixture in refrigerator. Cook patty in a small frying pan over medium-high heat until cooked through. Taste and adjust seasonings of sausage if necessary.
- Stuff sausage into hog casings and twist into 6-inch links. Place sausages on a large wire rack set on a rimmed baking sheet and refrigerate, uncovered, for 2 to 3 days; rotate sausages daily to allow air to circulate around all of them.
- If smoking: In a grill, light 10-15 charcoal briquettes, or small amount of lump charcoal. When charcoal is lit and covered with gray ash, pile coals on one side of the charcoal grate. Place wood chunk on top of charcoal. Set cooking grate in place, place sausages away from fire, and cover, positioning air vent over sausages. Smoke until wood and charcoal are burnt out, 1-2 hours. Remove sausages from grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160°F when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes. Serve immediately or for extra crispy sausages, split links down middle and place back on the grill, cut side down, and cook until well browned, about 2 minutes.
Nutrition Facts : Calories 409 kcal, Carbohydrate 3 g, Cholesterol 97 mg, Fiber 1 g, Protein 23 g, SaturatedFat 12 g, Sodium 759 mg, Sugar 0 g, Fat 33 g, ServingSize Makes 5 pounds, UnsaturatedFat 0 g
GREEK LOUKANIKO SAUSAGE
Many loukaniko recipes call for smoking the links, or at least drying them for a couple days. If you do this, add a pinch of Instacure No. 1, a nitrite that helps the flavor and protects the sausage from bacterial issues while it smokes at low temperatures: Typically I smoke several pounds of these links for several hours to an internal temperature of about 155ºF before finishing them with a kiss from the grill.
Provided by Hank Shaw
Categories Cured Meat
Time 5h
Number Of Ingredients 15
Steps:
- Chop your pork and lamb into rough chunks. Mix in the salt, curing salt (if using) and sugar and grind through a coarse die on your grinder. Put this in the fridge overnight if possible or for at least an hour. The step helps the sausage bind to itself when you stuff it.
- Set aside 1/2 of the coriander, black pepper and fennel seeds in a small bowl. Soak your hog casings in warm water. Put the wine in the fridge. Make sure all your grinding gear is cold.
- Mix the remaining spices with the meat and fat and grind the meat a second time into a bowl. You can grind coarse again or go fine. Your choice. I do half-and-half. Set the bowl for the meat into another bowl full of ice if your room is warmer than 70ºF. Once it's ground, put the meat in the freezer and clean up.
- Get out your stand mixer and find the heavy paddle to it (not the dough hook). If you don't have one, put the meat mixture in a large bin so you can mix it by hand. Add the orange zest, reserved spices and the wine and mix the sausage well for 2 minutes, or until it forms a sticky, cohesive paste. If you are doing this with your hands, they should ache from the cold.
- Get out your sausage stuffer, which if you've been smart has been living in your fridge or freezer for the past few hours. Fit it with the appropriate tube and stuff the sausage. Do it all at once before you twist it into links.
- To twist into links, start at one end and compress the meat into the casing, then tie off the casing. Measure out a good-sized link, then pinch with your fingers. Do the same another good-sized link down the coil. Once you have them both pinched, twist several times to tighten the link well. Repeat on down the line of the coil, then tie off the final link after compressing it, too. (Here is a quick video on twisting sausage links.)
- Once you've finished, hang the links so your twisting does not come undone, or tie off each link with string. Use the needle to prick any air pockets, and compress the meat in the casing to fill those pockets; be careful or you can rupture the casing if you do this too roughly.
- Hang your sausages to dry for about 2 hours in a normal room, only 1 hour if the room is warmer than 75ºF. Ideally, you hang the links overnight at about 40ºF.
Nutrition Facts : Calories 340 kcal, Carbohydrate 3 g, Protein 20 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 674 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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