sausage stew

Sausages in Tomato Stew inspired by Filoti’s Loukaniko

by Samantha McLeod

I love my food soaked in history and seasoned with nostalgia. I also love to eat foods, like this sausages in tomato stew, right where it is grown.

Unfortunately, that is not always possible, but there is always a way to recreate a dish. Sharing a culinary experience at home, retelling the stories around the travel adventures, that is a highlight of travelling…to share with your guests a sense of what if we go back together.

Greek cuisine comes with centuries of love, and sadly a whole lot of turmoil. Those tumultuous war-torn days didn’t change the cuisine, but it definitely made people savour everything about the food, it made people make personal promises to never forget what it tasted like in good times, so that when war times were over they could recreate every dish the way it was done for centuries. And they still do so today. There is such passion for what they recreate and there is pride of how their great grandparents came by the recipe.

Ever wonder why some kitchens are filled with staples like sambal, soy sauce and garlic, while others are filled with olive oil, sea salt, citruses and fresh herbs, and cured meats?

Every single dish we eat has a direct link to the offerings of the land and sea, the history of the people, and the many memories of what their ancestors ate.

For example, on my last trip to Greece, when I dipped village bread into a sausage stew, I heard the wind in the mountains, I tasted the orange blossoms on the trees and I smelled the rosemary-laden air.

Loukaniko is a sausage made in Filoti, Greece. Filoti is the largest village on the island of Naxos, it is high up in the mountain under the loving peak of Mount Zeus. Here on the fertile mountainsides sheep and goats frolic and adventure. Farmers rear their pigs and chickens in wild backyards. Every stone walled field is lush with olives, oranges and rosemary bushes.

Here is my version of “Loukaniko”, made with Johnsonville Hot Italian Sausages and simmered in a rich Stifado (tomato stew). I have made it quite often, and the recipe is always requested.

sausage stew

Sausages in Tomato Stew

I love my food soaked in history and seasoned with nostalgia. I also love to eat foods, like this sausages in tomato stew, right where it is grown. Unfortunately, that is not always possible, but there is always a way to recreate a dish. Sharing a culinary experience at home,… Recipes Greek, Loukaniko, sausage stew, stew, Greek Print This
Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

12 Johnsonville Hot Italian sausages (stab each sausage with the tines of a fork to allow air to escape while they are in the fry pan). 

1 cup white wine

3 large sweet peppers (green, red and yellow), thinly sliced

1 medium onion, thinly sliced

1 cup olive oil

1 small tin Greek tomato paste

1 tin Amy's Tomato Bisque soup

1 fistful rosemary bunch

1/4 cup dried orange peel

zest of 1 orange

 

Instructions

Place the sausages in a deep bowl, pour in the white wine and set aside.

Heat the olive oil (the whole cup), add the peppers and fry for 3 minutes. Remove the peppers and set aside in a deep bowl.

Add the onions to the oil and fry until opaque. Remove and add to the bowl of peppers.

Add the sausages (reserve the white wine for the sauce) and fry well on all sides until cooked through. Remove and add to the bowl of peppers and onions.

Add the tomato paste to the hot oil, fry for 1 minute. Add the tomato bisque and mix well, add the orange peel and rosemary, stir to coat well. Add the white wine and 1 cup water, add back the vegetables and sausages. Stir well and bring to a gentle simmer. Cook for an additional 5 minutes.

Remove the rosemary stalks. Transfer the stew to a serving bowl, and sprinkle the orange zest on top, place 1 sprig fresh rosemary in the center. 

Serve with a heavier home made bread, and a Marusi salad.

Notes

To make this a mezze, cut the sausages into thirds before frying. This would be a great addition to a charcuterie board too.

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