John Myers
Greek Zucchini Sausage Pan
The perfect greek zucchini sausage pan recipe with a picture and simple step-by-step instructions.
for serving:
- 1 pack Nuremberg sausages
- 1 Pc. Large zucchini
- 2 Pc. Onion
- 1 Pc. Clove of garlic
- 150 ml Meatsoup
- 1 tbsp Greek spice mix or gyros spice
- Pepper
- 200 g Sheep cheese
- 1 tbsp Thyme
- Tzatziki and flatbread
- Cut the sausages into slices and fry them on both sides in a large pan in the heated oil. Cut the peeled onion into fine half rings and add with the finely chopped garlic. Halve and quarter the zucchini lengthways and cut into approx. 0.5 cm thick slices. Also add to the pan.
- Sear everything lightly, then add the stock (you can of course also use vegetable stock). Cover with the lid and let simmer for a few minutes over medium heat. Stir in the Greek seasoning, pepper, thyme and the crumbled sheep cheese. Put the lid back on and wait until the sheep’s cheese has melted and a creamy sauce has emerged. Mix everything well and serve with tzatziki and flatbread. Rice also goes very well with it.
- Salt is no longer necessary here, as the sheep’s cheese and broth are already sufficiently salty.
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