SAUSAGES IN THE FALL....WITH AN AUTHENTIC GREEK RED WINE

When the weather gets cooler, and the urge for casseroles, pies, crumbles and comfort food hits, this autumn recipe collection should be your first port of call.

Sausage stroganoff

         WHAT YOU WILL NEED :

• 2 teaspoons of Greek Extra virgin olive oil
• 8 thick beef sausages
• 3 middle bacon rashers, rind removed, chopped
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 500g cup mushrooms, sliced
• 1 teaspoon sweet paprika
• 1/4 cup tomato paste
• 1 cup beef stock
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives
• Crusty bread, to serve

WHAT TO DO IN 3 STEPS : 

1. Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate. Cover to keep warm.
2. Add bacon, onion and garlic to pan. Cook, stirring, for 3 minutes or until bacon is golden. Add mushroom. Cook, stirring occasionally, for 5 minutes or until mushroom has softened. Stir in paprika, tomato paste and stock. Bring to a simmer.
3. Meanwhile, cut each sausage diagonally into 4 thick slices. Add to pan. Season with pepper. Cook, stirring occasionally, for 2 minutes or until sausages are heated through. Remove from heat. Stir in sour cream and chives. Serve with bread.

0:15 To Prep

0:20 To Cook

12 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

WHAT WINE TO CHOOSE FROM ?

Whatever red is of your preference would be fine with the sausage stroganoff, yet if you got tired from the same old Cabernets, Merlots & Syrah, you are adventurus enough and willing to explore some "old-new world" wines you may try an indigenous Xinomavro (P.D.O. Rapsani & Naoussa) - either as single varietal or blended with other local grapes of Greece and you will discover a whole new world of tastes & fragrances.

DOUGOS ESTATE - P.D.O. RAPSANI

(XINOMAVRO - KRASSATO - STAVROTO)