Sausage with kefalotyri cheese of Amfilochia and vegetables

Ingredients

• 2 pcs. sausages of Roumeli

• 90g kefalotyri cheese of Amfilochia, diced

• 40g onion, sliced

• 30g leek

• 1 horn pepper

•1 clove of garlic

• Olive oil

• Dry white wine

• Salt

• Pepper

Method

Cut the sausages into rings. Pour olive oil into a frying pan and sauté the sausages, sliced onion, sliced pepper, chopped leek and garlic. Season with salt and pepper and deglaze with white wine.

Put a little oil in another pan, and make saganaki by frying the pieces of kefalotyri cheese. Then put the fried cheese (saganaki) into the frying pan along with the sausages, stir lightly and serve with fried potatoes.

A few words...

Kefalotyri cheese of Amfilochia is a traditional hard cheese, similar to kefalograviera, and it boasts a rich aroma and a spicy flavor. It is made from 100% pasteurized pure goat and sheep milk of the region, it is nutrient-rich and features a superior quality.

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