Recipe

Slow cooker Greek ‘sausages’ with olives and risoni

A tasty slow-cooked homemade sausages cooked in a garlicky tomato sauce.

  • 3 hrs 15 mins cooking
  • Serves 4
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Juicy currants, salty fetta, fresh herbs and plenty of spices make these handmade Mediterranean-style lamb sausages far more appealing than their store-bought counterparts. Slow cooking them in the garlicky, tomato sauce will help deliver big flavours to the plate.
Looking for more slow-cooker recipes or more sausage recipes?

Ingredients

  • 2 medium red onions (340g)
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, crushed
  • 2 x 400g (12½oz) cans diced tomatoes
  • 2 tablespoons tomato paste
  • 1½ cups (375ml) beef stock
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 cup (220g) risoni
  • ⅓ cup (55g) kalamata olives
'Sausages'
  • 500 grams minced lamb
  • 200 grams firm fetta, crumbled
  • 1 egg
  • 1 cup (70g) stale breadcrumbs
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • 2 tablespoons finely chopped fresh oregano, plus extra leaves to serve
  • 2 tablespoons currants
  • 1¼ teaspoons sea salt flakes

Method

  • 1
    Coarsely grate half an onion. Thinly slice the remaining 1½ onions.
  • 2
    Make 'sausages'. Combine lamb, grated onion (from step 1), 125g (4oz) of the fetta, the egg, breadcrumbs, spices, chopped oregano, currants and salt, using your hands to mix very well. Season with pepper. Shape ¼ cups of mixture into oval sausage shapes; place on a tray. Cover; refrigerate until required.
  • 3
    Heat oil in a large frying pan over medium heat; cook 'sausages', turning, for 2 minutes or until browned. Transfer to a tray.
  • 4
    Add sliced onion to same pan; cook, stirring, for 5 minutes or until soft and golden. Add garlic; cook, stirring, for 1 minute or until fragrant. Add canned tomatoes, paste, stock, sugar and vinegar, then season well with salt and pepper; bring to the boil. Transfer mixture to a 4.5-litre (18-cup) slow cooker along with the 'sausages'.
  • 5
    Cook, covered, on low, for 3 hours (or high for 1½ hours). Add risoni and olives; stir gently to combine. Cook, covered, for a further 20 minutes or until risoni is tender.
  • 6
    Serve topped with remaining crumbled fetta and extra oregano leaves.

Notes

You could also cook this recipe in the oven at 150°C/300°F for 1½ hours. If you want more veg, stir through 30g (1oz) baby spinach at the end of the cooking time and serve with
a green salad.This recipe can be made 1-2 days ahead. Store covered, in the fridge.

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