{"id":30644,"date":"2020-09-20T10:09:32","date_gmt":"2020-09-20T14:09:32","guid":{"rendered":"https:\/\/www.kalofagas.ca\/?p=30644"},"modified":"2020-09-20T10:17:13","modified_gmt":"2020-09-20T14:17:13","slug":"sausages-with-petimezi-and-vinegar","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2020\/09\/20\/sausages-with-petimezi-and-vinegar\/","title":{"rendered":"Sausages With Petimezi and Vinegar"},"content":{"rendered":"<p style=\"padding-left: 40px; text-align: left;\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-30702\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?resize=800%2C668&#038;ssl=1\" alt=\"\" width=\"800\" height=\"668\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?w=2714&amp;ssl=1 2714w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?resize=768%2C641&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?resize=1536%2C1282&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?w=2400&amp;ssl=1 2400w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p style=\"padding-left: 40px;\">I&#8217;ve served this dish a couple of times at my Greek Supper Clubs. It&#8217;s a quick and easy appetizer, ideal for cool autumn evenings or day I say&#8230;winter nights (eek).<\/p>\n<p>It&#8217;s a three-ingredient recipe, the most exotic being Petimezi, an ancient Greek ingredient made during wine harvest.<\/p>\n<p>Basically, grape must (juice) is reduced down to a syrup and it can be used as a sweetener for cookies, baked goods, pancakes, sauces.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-full wp-image-30699\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/21617717_10159401552915553_2908386781728107148_n.jpg?resize=528%2C960&#038;ssl=1\" alt=\"\" width=\"528\" height=\"960\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/21617717_10159401552915553_2908386781728107148_n.jpg?w=528&amp;ssl=1 528w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/21617717_10159401552915553_2908386781728107148_n.jpg?resize=330%2C600&amp;ssl=1 330w\" sizes=\"(max-width: 528px) 100vw, 528px\" \/><\/p>\n<p>Look for petimezi at your local Greek, middle eastern stores &#8211; it may also be labeled as grape molasses. Another option is ordering online from my friends at <a href=\"http:\/\/www.nisosimporting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Nisos Importing.<\/a><\/p>\n<p>Sausages, you have many options &#8211; 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.<\/p>\n<p>Oh, an excuse to pour yourself an Ouzo. I can get behind that!<\/p>\n<p>&nbsp;<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter size-full wp-image-30701\" src=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193148-01.jpeg?resize=800%2C774&#038;ssl=1\" alt=\"\" width=\"800\" height=\"774\" srcset=\"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193148-01.jpeg?w=2266&amp;ssl=1 2266w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193148-01.jpeg?resize=768%2C743&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193148-01.jpeg?resize=1536%2C1485&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193148-01.jpeg?w=1600&amp;ssl=1 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p><strong>Sausages With Petimezi and Vinegar<\/strong><\/p>\n<p>(appetizer for two)<\/p>\n<p>2 sausages (chorizo, spartan orange or your fave)<\/p>\n<p>1\/4 cup Petimezi (grape molasses)<\/p>\n<p>3 Tbsp. red wine vinegar (or balsamic vinegar if you wish something less tart)<\/p>\n<ol>\n<li>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.<\/li>\n<li>Add the petimezi and vinegar and simmer for another 4-5 minutes or until the sauce is thick and syrupy.<\/li>\n<li>Remove from the heat, transfer to a meze-type dish. Serve with toothpicks, crusty bread, a good Ouzo or tsipouro.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve served this dish a couple of times at my Greek Supper Clubs. It&#8217;s a quick and easy appetizer, ideal for cool autumn evenings or day I say&#8230;winter nights (eek). It&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":30702,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[199,144,40,190,161,168,23,60,130,280,53],"tags":[],"class_list":["post-30644","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-greek-wine","category-meze","category-ouzo","category-pantry","category-recipe","category-sauce","category-sausage","category-syrup","category-vinegar","category-wine"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.kalofagas.ca\/wp-content\/uploads\/2020\/09\/20200915_193143-01.jpeg?fit=2714%2C2266&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/30644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=30644"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/30644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media\/30702"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=30644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=30644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=30644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}