The past few days have been all about visitors from London. I couldn’t be happier to see some of the old faces. They also inspired me for my next post: sausage and mash! A British classic with a very Greek interpretation.
In line with the challenges for Vima food blog awards competition, this dish combines them both: frugal recipes with humble ingredients and re-using yesterday’s dish in a way nobody would have thought it’s been reheated. I re-used my fasolada, the traditional Greek bean soup, turned it into mash and complemented it with beef sausage and sauté peppers, a popular Greek stir fry, known as spetsofai around here.
I wrote my fasolada post last year, taking the cue from our national holiday. It’s a simple and hearty dish I revisit often. Admittedly, reusing fasolada into bean mash is a bit more interesting than the plain old soup. My visitors from London took me to a trip down memory lane. I certainly don’t miss the dump, chilli weather. Well, perhaps, the thrilling foggy evenings. I do miss good times around the table with friends and heart-warming dishes. So here we go: sausage and mash! A homage to a humble British classic with a Greek twist.
Greek sausage and mash
adapted by Nikos Giannopoulos, Executive Chef at NJV Athens Plaza
For the fasolada, aka bean soup:
- 250 gr of common beans
- 1 large tomato grated or 250 ml of chopped tomatoes
- 1 tsp of concentrated tomato paste
- 4 medium stalks of celery
- 2-3 carrots
- 1 onion
- 1 tsp paprika
- Salt and pepper to taste
For the spetsofai:
- 4 beef sausages
- 2 green peppers
- 2 red peppers
- 1 onion
- 2 ripe tomatoes, grated or 200 ml of chopped tomatoes
- 50 ml olive oil
- 50 ml white wine
- 2 sprigs of fresh thyme
What to do:
- Soak your beans overnight to soften them.
- Boil for 20-30 minutes, until half done and discard the water.
- Soften the chopped onion, celery and carrots in a pot, then you are ready to add the beans and water.
- Make sure your water fully covers the beans, leaving a little extra on top.
- Simmer for 1 ½ to 2 hours and season towards the end. Although not a clear soup, it should not be very thick either.
- Drain any liquids from the left-over soup.
- Pass the beans and vegetable through a blender for a couple of minutes.
- Reheat with a knob of butter before serving.
Sausage and peppers stir fry, aka spetsofai:
- Finely chop the onion and peppers.
- Sauter for a few minutes.
- Add the sausage, sliced and let it cook through.
- Put off with white wine, add the tomatoes and thyme.
Ta da! Ready to serve with your Greek sausage and mash.
PS: Have you voted? The competition closes on the 14th of December. Here is the link, just click to get re-directed to my profile.
From Athens with love