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Country sausages with puree by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time20’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

250 gr. village sausages, chopped 1 cm.

1 tablespoon olive oil

2 tablespoons onion, finely chopped

¼ teaspoon garlic, melted

1 glass of button mushrooms, cut into slices

1 roasted sweet red pepper, cut into slices

150 ml red wine

Salt and pepper

Chopped parsley, to serve

For the puree:

600 gr. potatoes, peeled and cut into pieces

80 gr. milk

20 gr. butter

Salt and pepper

Recipe Directions

1. In a large pan, heat the oil over medium heat and sauté the onion, the garlic and the mushrooms for 3-4 minutes. Add the red pepper and continue sautéing for another 1 minute. Then add the sausages, increase the heat a little and sauté, stirring regularly, for about 2 minutes.

2. Put the wine in the pan and cook on high heat for another 6-7 minutes until the excess liquid to be absorbed. Check the salt and the pepper.

3. At the same time we make the puree. Put the potatoes in a medium saucepan with plenty of water and simmer until the potatoes are soft, about 20'. Drain them, and with the tool that we make puree, melt the potatoes mixing with the milk, the butter, salt and pepper. Serve the sausages with the puree on plates. Sprinkle with chopped parsley.

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