Greek · Dinner
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.
$$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
520Calories
24gProtein
28gFat
38gCarbs
8gSugar
6gFiber
720mgSodium
48mgChol
Goes well with
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Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) loukaniko sausages
- 360g (12.7 oz) pearl onions
- 300g (10.6 oz / 1 can) canned whole tomatoes
- 160ml (2/3 cup) dry red wine
- 2 tbsp red wine vinegar
- 4 garlic cloves
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 6 allspice berries
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 tsp sea salt
- 0.5 tsp black pepper
- crusty bread