Braised Pork Sausage with Pearl Onions — Loukaniko Stifado
Greek pork and orange sausages slow-braised with pearl onions, cinnamon, and red wine in a thick taverna sauce.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 360g loukaniko sausages into 3cm rounds. Peel 360g pearl onions. Peel 4 garlic cloves, leave whole. Crush 300g canned tomatoes by hand. Measure all spices, wine, vinegar, and other ingredients.
Sear
Heat 3 tbsp olive oil in a wide pan over medium-high heat. Add sausage rounds, fry 4–5 minutes turning occasionally, until browned on all sides. Remove and set aside.
Saute
Add pearl onions to the pan, brown 4–5 minutes over medium heat turning occasionally. Add garlic, cook 1 minute until fragrant. Stir in 2 tbsp tomato paste, cook 1 minute.
Build
Pour in 160ml red wine and 2 tbsp vinegar, scraping up browned bits. Simmer 2 minutes. Add crushed tomatoes, cinnamon stick, 4 cloves, 2 bay leaves, and 6 allspice berries.
Braise
Return sausages to the pan, nestling into the sauce. Cover, simmer on low heat 35–40 minutes until sauce is thick and glossy and sausages are cooked through. Season with 1 tsp salt and 0.5 tsp black pepper.
Plate
Discard whole spices and serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.