Katsarola Loukaniko / Sausage casserole

I got this recipe from Roula, a 60 year old lady, and she explained that this is peasant food. At the time when they had little money, a sausage or two could extend to the entire family. The reason is that the sausages cook for a long time with the vegetables, and gives a lot of flavour to them. This is not food you’ll find at taverns, and the almost cooked-to-death potatoes and leeks are not exactly a chef’s dream. But believe me, this is lovely comfort food, and in our days, we probably afford more sausages than the poor Greek peasants did in the past. Use the best sausages you can find, purchased from a good butcher, and with plenty of meat in them.

  • 2 tablespoons olive oil
  • 3 – 4 sausages
  • 1 glass white wine
  • 1 large leek
  • (May be substituted by 1 red onion, but leek is better)
  • 4 – 6 potatoes
  • 1 small stock cube (A modern idea that you can miss if you
  • want it to be quite genuine)
  • pepper and maybe salt

Heat the oil in a pan. Remove skin from sausages and cut them in slices. Fry them slightly. Pour in the wine and let it cook vigorously for a few minutes. Turn down the heat to low and add the leeks in rings and potatoes in chunks. Add stock and pepper. Cook under a tight-fitting lid over low heat for 1 to 1.5 hours. You don’t add any water; the wine and the liquid from the vegetables are enough. When the dish is ready, taste if it maybe needs a little salt.

Roula serves this with feta cheese and bread.

Serves 2 – 3

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