
About the recipe
A traditional recipe that took off in flavor with Miran beef sausages

materials
2 packages of spicy beef Miran sausages (or whichever you choose)
1 onion, peeled, halved and then thinly sliced
2 cloves garlic
1 jar Handmade Tomato Sauce with Olives and Capers of Miran's choice
2 large Florina peppers & 2 large yellow peppers without the stem and seeds
1 jar of roasted red peppers of Miran's choice
¼ cup extra-virgin olive oil
half a glass of tsipouro with anise
"Goumenissa" Spice Mix for Red Sauces
Smoked Paprika of Miran's choice
Salt and freshly ground black pepper, to taste
Preparation
We separate the sausages, one piece at a time.
Cut them into 1.3 cm round or oval slices.
Heat 1 tbsp olive oil in a non-stick pan.
Sauté the sausages over medium-low heat until golden brown and cooked through. Remove from the pan and set aside.
Add the onion and garlic to the pan.
Sauté them over low heat until soft, for about 12 minutes.
Meanwhile, cut the green peppers into strips, 2.5 cm wide.
Cut the Florina peppers into 2.5 cm wide strips and then in half lengthwise so that they are approximately the same size as the green peppers.
In the multi, beat 3 tablespoons of "Handmade Tomato Sauce with Olives and Capers of Miran's selection" along with 2 "Roasted Red Peppers of Miran's selection"
Heat the remaining oil in the pan and sauté the green peppers until they soften, but still "hold" a little.
Add the red peppers and stir until combined.
Add the sausage back to the pan. Mix everything together.
Add the tsipouro, oregano and sauce and mix.
Let the tsipouro evaporate over high heat. Then lower the heat and cook everything together for 12 to 15 minutes, so that the flavors blend.
Remove from heat and divide into individual plates. Optionally, serve with a little feta cheese on the side.


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