Greek Sausages

Method and ingredients: Select 4 medium-hard pork sausages. These are marketed as village or traditional sausages and are much stiffer than English style soft pork sausages. You can find similar ones from other countries too, including beef ones. Start by cooking the sausages in a frying pan without any additional grease. This ensures that you get rid of excess fat if your sausages have a high fat content. The ones on this video had hardly any fat leaking at all. Once the sausages are cooked, chop them to 1.5-inch slices. Thinly chop a large onion and 5 horn peppers (or alternative onions and peppers) and set them to shallow fry in the same pan you cooked the sausages in with a couple of soup spoons of olive oi. Add 3-4 garlic cloves and toss till the veg gets some colour. Add salt, pepper, oregano and smoked paprika. Add a large tomato roughly chopped and the sausage slices. Toss for 5 minutes and transfer to an oven going dish. Cook for 30’ at 180 Celsius. You can serve as a side, or as a main with rice or pasta.