Loukanika me Esperidoeidi

A Rustic Oven Recipe with
Pork Sausages & Citrus Aromas…

Start by carefully rinsing the baby potatoes, which we will use with their skin, & cut them in halves or quarters depending on their size. Cut also the rustic pork sausage with orange in thick rings & add them with the potatoes in an oven tray. Cut also the Kalamata olives in halves (on the long side) & add them to the tray too together with the aroma tale mix & the pepper. In a bowl add the ingredients for the sauce, namely the mustard, the fresh lemon juice, the water & the extra virgin olive oil. Mix them well, pour them over the tray & mix thoroughly all the ingredients before you put them in the oven. No, we didn’t forget the rest…

Pre-heat your oven at 170°C with upper resistance & air circulation & add the tray covered with aluminium foil for around 40mins. In the meantime, peel the outer part of the spring onions & cut off most of the green part, rinse them well & cut them coarsely. Also, peel the tangerines & separate them into pieces without cutting them & trying to take all the white/bitter parts off.

When the 40mins are over remove the aluminium foil, add the spring onions, mix well & cook for 20mins more. After that add the tangerine pieces, mix very gently in order not to “hurt” them & cook again for 20mins. Finally, add the coarsely chopped fresh parsley, mix well & let your food rest for 10mins before you serve!

… because sausages are not only for BBQ!