Ouzo-Seared Sausages with Tomatoes and Halloumi

5 from 1 vote

This quick, easy Greek recipe for seared sausages calls for ouzo, which gives the final dish a lovely, refreshing flavor. The chile pepper, tomatoes and fresh Greek oregano bring it all together, but the final touch, of course, are the cubes of halloumi cheese, which barelysart to melt just as the dish is ready to be served.

5 from 1 vote

Ouzo-Seared Sausages with Tomatoes and Halloumi

By Diane Kochilas

Prep Time 10

Cook Time 25

Servings

Beef, Main Courses, Meze / Starters, Pork, Recipes

Prep Time 10

Cook Time 25

Servings

Beef, Main Courses, Meze / Starters, Pork, Recipes

Ingredients

2 large pork or beef sausage links cut into ¼-inch slices (about 2 cups total)
3 garlic cloves thinly sliced
2 cups whole teardrop tomatoes
1 whole small chile pepper
¼ cup ouzo
1 ½ cups halloumi cubes about ½-inch/.75-cm each
4-5 sprigs fresh oregano
Salt pepper to taste

Instructions

In a large skillet over medium heat, sear the sausage slices, turning. As they begin to brown, stir in the garlic.
Next, add the tomatoes and chile pepper and shuffle the pan back and forth over the flame to toss.
Carefully add the ouzo. As soon as it steams up, reduce heat and cover pan. Cook for about 8 minutes, then add the halloumi.
Cover again and continue cooking for another five minutes or so, just until the halloumi starts to melt. Remove and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Ouzo-Seared Sausages with Tomatoes and Halloumi