Lazy Weekends · Greek
Greek Country Sausage with Leeks
These village style pork sausages are sautéed with sweet leeks and a touch of vinegar, creating a rustic and savory dish.
Why This Works
The fatty richness of the sausage is perfectly balanced by the sweetness of the leeks and the sharp bite of the vinegar.
The Upgrade
Add a teaspoon of fennel seeds to the leeks to mirror the aromatics often found in Greek pork sausages.
Chef's Secret
Michelin TechniqueSlice the leeks into half-moons for uniform cooking and to ensure they tenderize quickly.
Ingredients
Total time including resting: 35 min
Directions
Heat olive oil in a heavy-bottomed skillet over medium-high heat.
2 minBrown the sausage slices until they develop a deeply golden crust.
8 minRemove sausage; in the same fat, sauté sliced leeks until soft and slightly caramelized.
10 minAdd thyme and return sausage to the pan.
1 minDeglaze with red wine vinegar, scraping the bits from the bottom.
2 minSimmer everything together so the flavors meld.
5 minServe warm as part of a meze spread.
Wine Pairing
Xinomavro
Red Wine
The BottleThymiopoulos Naoussa Alta
Xinomavro’s structured tannins and tomato-like acidity are the classic match for rustic, fatty pork. It handles the tang of the vinegar and the sweetness of the leeks with impressive elegance.
Nutrition per Serving
420
calories
22g
protein
8g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlicky Wilted Spinach
Quickly sauté baby spinach with garlic to add a fresh green element to the rich, fatty sausage.
Ingredients
Directions
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add sliced garlic and red pepper flakes; sauté for 30 seconds until fragrant but not browned.
Add the spinach in batches, tossing constantly with tongs to ensure even wilting.
Cook for 2 to 3 minutes until the spinach is just tender and bright green.
Remove from heat immediately, season with salt, and toss with lemon juice.
Drain any excess liquid and serve warm alongside the sausage.
Side Dish
Feta-Stuffed Piquillo Peppers
Use jarred peppers stuffed with crumbled feta for an instant tangy and salty side.
Ingredients
Directions
Drain the piquillo peppers thoroughly and pat them dry with paper towels.
In a small mixing bowl, fold together the crumbled feta, fresh parsley, lemon zest, and oregano until well combined.
Using a small spoon or piping bag, gently stuff each pepper with the feta mixture, ensuring they are filled but not overstuffed.
Arrange the peppers neatly on a serving platter.
Drizzle the peppers evenly with high-quality extra virgin olive oil.
Finish with a light sprinkle of flaky sea salt and serve at room temperature to accompany the sausage.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Tasty and easy. Mine wasn't as photogenic but the flavor was there.