Sausages With Petimezi and Vinegar

I’ve served this dish a couple of times at my Greek Supper Clubs. It’s a quick and easy appetizer, ideal for cool autumn evenings or day I say…winter nights (eek).

It’s a three-ingredient recipe, the most exotic being Petimezi, an ancient Greek ingredient made during wine harvest.

Basically, grape must (juice) is reduced down to a syrup and it can be used as a sweetener for cookies, baked goods, pancakes, sauces.

Look for petimezi at your local Greek, middle eastern stores – it may also be labeled as grape molasses. Another option is ordering online from my friends at Nisos Importing.

Sausages, you have many options – so you can use one that you like. Sliced sausages get browned, petimezi is added and reduced, some vinegar for balance and acidity and you have a quick and delicious meze.

Oh, an excuse to pour yourself an Ouzo. I can get behind that!

 

Sausages With Petimezi and Vinegar

(appetizer for two)

2 sausages (chorizo, spartan orange or your fave)

1/4 cup Petimezi (grape molasses)

3 Tbsp. red wine vinegar (or balsamic vinegar if you wish something less tart)

1. Slice your sausages (1/4 to 1/2 inch) pieces. Place a large skillet on your stovetop over medium-high heat. Add a couple of turns of olive oil and saute/brown for a minute a side. If using uncured sausages, turn heat down to medium and cover and cook an additional 5 minutes.
2. Add the petimezi and vinegar and simmer for another 4-5 minutes or until the sauce is thick and syrupy.
3. Remove from the heat, transfer to a meze-type dish. Serve with toothpicks, crusty bread, a good Ouzo or tsipouro.