Best 3 Spetsofai Greek Country Sausage Casserole Recipes

SPETZOFAI (GREEK SAUSAGE AND PEPPERS)

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.

SPETSOFAI

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: 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.