Kerkini buffalo meat
About the recipe
We chose to make a very popular recipe that we find all over Greece, but the authentic one you will find in beautiful Pelion and Volos… The spicy buffalo sausages took off… the already very tasty recipe. Alternatively, you can use any buffalo sausage from Boras you want…
Materials:
2 packages of spicy buffalo sausages BORAS
1
onion, peeled, halved and then thinly sliced
2 cloves garlic
1 can of Santorini tomatoes
2 large Florina peppers & 2 large yellow peppers without the stem and seeds
2 roasted Florina peppers from a jar, drained
¼ cup extra-virgin olive oil
half a glass of tsipouro with anise
1 tsp dried oregano or 2-3 sprigs fresh oregano
Salt and freshly ground black pepper, to taste
Execution:
Separate the sausages, one piece at a time. Cut them into 1.3 cm round or oval slices.
Heat 1 tbsp. olive oil in a non-stick frying pan. Sauté the sausages over medium to low heat until golden brown and cooked through.
Remove from the pan and set aside. Add the onion and garlic to the pan. Sauté over low heat until softened, about 12 minutes.
Meanwhile, cut the green peppers into 2.5 cm wide strips. Cut the Florina peppers into 2.5 cm wide strips and then in half lengthwise so that they are approximately the same size as the green peppers.
Heat the remaining oil in the pan and sauté the green peppers until they are soft but still slightly "sticky". Add the red peppers and stir until they become a mixture.
Add the sausage back to the pan. Mix everything together.
Add the tsipouro, oregano and tomatoes and stir. Leave over high heat to evaporate the tsipouro.
Then lower the heat and cook everything together for 12 to 15 minutes, so that the flavors blend.
Remove from the heat and divide into individual plates.
Optionally, serve with a little feta cheese on the side.
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