Pelion Sausage - SpetsofaiTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation and waiting time: 1 hour
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:133 kcal
Proteins:3.8 g
Fats:9.3 g
Carbohydrate:10.6 g
Fibers:2.5 g
Sugar:1.8 g
Cholesterol:7.8 mg
Sodium:75.1 mg
Calcium:42.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
450
g
eggplant
125
ml
olive oil
450
g
green peppers, seeded and cut up
450
g
tomatoes, seeded and sliced
200
g
uncooked sausage, sliced into rounds
salt, fresh oregano
1
leek or 1 onion, sliced
METHOD
- Slice a large eggplant; sprinkle with salt and leave for 1 hour to exude its water;
- rinse; drain and pat dry;
- brown the eggplant slices and peppers in oil in a skillet;
- add the tomatoes, leek and oregano; season with salt; cover and simmer for 40 minutes;
- fry the sausages in another pan; add the vegetable mixture;
- cook 10 minutes longer; correct the seasoning and serve hot.
CHEF'S NOTES
This is a typical country dish from the region of Pelion, between Athens and Thessalonika, popular in "hanis," or old mountain taverns that serve hearty rustic long-simmered dishes.
