Kata Papageorgiou

Kata Papageorgiou Recipe from Macedonia with Leeks, Onions, Pork, Beef, and Spices

Region / culture: Macedonia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8

Introduction

Kata Papageorgiou is a traditional Greek sausage recipe that is bursting with flavor and perfect for any occasion. This recipe combines a blend of ground pork and beef with a variety of herbs and spices to create a delicious and savory sausage that is sure to impress your family and friends.

History

Kata Papageorgiou has been a staple in Greek cuisine for generations. This recipe has been passed down through the Papageorgiou family for years, with each generation adding their own unique twist to the dish. The combination of pork, beef, and a variety of herbs and spices creates a truly authentic and flavorful sausage that is loved by all who try it.

Ingredients

0.5 cup vegetable oil (125 ml)
3 leeks, chopped (white and light green only)
1 lb (500 g) whole onions, chopped (about 3)
3 lb (1.36 kg) coarsely ground pork
2 lb (907 g) coarsely ground beef
2 tbsp (30 ml) salt
2 tbsp (30 ml) garlic powder
1 tbsp (15 ml) dried parsley
1 tbsp (15 ml) dried oregano
2 tsp (10 ml) dried mint
0.5 tsp (2 ml) paprika
0.5 tsp (2 ml) hot pepper flakes
0.5 tsp (2 ml) freshly ground black pepper
Hog sausage casings

How to prepare

In a large skillet, heat oil over medium-high heat. Sauté leeks and onions until they become very soft, approximately 10 minutes. Let them cool completely.
In a large bowl, combine the cooled onion mixture, ground pork, ground beef, salt, garlic powder, parsley, oregano, mint, paprika, hot pepper flakes, and pepper. Mix gently with your hands until well blended. Cover and let the mixture marinate at room temperature for 30 minutes.
Meanwhile, in a large bowl of warm water, soak the sausage casings for about 10 minutes or until they become soft. Drain the casings.
Using a sausage stuffing machine, fill the casings with the meat mixture. Twist the casings into links and place them in a single layer on a tray. Refrigerate the sausages, uncovered, for 24 hours. Alternatively, you can hang them with string from a hockey stick and let them dry in a cold room with a temperature less than 40°F/4°C for 24 hours.
Cut the links apart and place the sausages on a rimmed baking sheet, leaving 1 inch (2.5 cm) of space between each link. Bake them in a 350°F (180°C) oven for about 30 minutes or until they are no longer pink inside.

Variations

For a spicier version of Kata Papageorgiou, add more hot pepper flakes to the meat mixture. You can also experiment with different herbs and spices to create a unique flavor profile.

Cooking Tips & Tricks

When making Kata Papageorgiou, it is important to sauté the leeks and onions until they are very soft to ensure that they blend seamlessly with the meat mixture. Additionally, marinating the meat mixture for 30 minutes allows the flavors to meld together and create a more delicious sausage. Finally, baking the sausages in the oven ensures that they are cooked through and ready to enjoy.

Serving Suggestions

Kata Papageorgiou is delicious served with a side of Greek salad and tzatziki sauce.

Cooking Techniques

The key to making Kata Papageorgiou is to ensure that the sausages are cooked through and no longer pink inside. Baking them in the oven at 350°F for 30 minutes is the best way to achieve this.

Ingredient Substitutions

If you prefer a leaner sausage, you can use ground turkey or chicken in place of the pork and beef. You can also customize the herbs and spices to suit your taste preferences.

Make Ahead Tips

You can prepare the meat mixture for Kata Papageorgiou in advance and refrigerate it for up to 24 hours before stuffing the sausages. This allows the flavors to develop and meld together for a more delicious end result.

Presentation Ideas

Serve Kata Papageorgiou on a platter with fresh herbs and lemon wedges for a beautiful and appetizing presentation.

Pairing Recommendations

Kata Papageorgiou pairs well with a variety of side dishes, including roasted vegetables, rice pilaf, and crusty bread.

Storage and Reheating Instructions

Store any leftover Kata Papageorgiou in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the sausages in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Kata Papageorgiou contains approximately 250 calories.

Carbohydrates

Each serving of Kata Papageorgiou contains approximately 2 grams of carbohydrates.

Fats

Each serving of Kata Papageorgiou contains approximately 20 grams of fat.

Proteins

Each serving of Kata Papageorgiou contains approximately 15 grams of protein.

Vitamins and minerals

Kata Papageorgiou is a good source of iron, vitamin B12, and zinc.

Alergens

Kata Papageorgiou contains pork and beef, so it may not be suitable for those with allergies to these meats.

Summary

Kata Papageorgiou is a flavorful sausage recipe that is high in protein and fat, making it a satisfying and delicious meal option.

Summary

Kata Papageorgiou is a traditional Greek sausage recipe that is bursting with flavor and perfect for any occasion. This savory and delicious dish is sure to become a family favorite for years to come.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Kata Papageorgiou. It was many years ago, when I was just a young girl living in a small village in Greece. My grandmother, Yaya Maria, was known throughout the village for her incredible cooking skills. She could turn the most basic ingredients into a feast fit for a king.

One day, while helping Yaya Maria in the kitchen, I noticed a tattered old cookbook tucked away in a drawer. Curious, I pulled it out and began flipping through the pages. That's when I came across the recipe for Kata Papageorgiou. The name alone intrigued me, and as I read through the list of ingredients and instructions, I knew I had to try making it.

I showed the recipe to Yaya Maria, and she smiled at me fondly. "Ah, Kata Papageorgiou," she said. "That's a special dish, one that has been passed down through generations in our family. I learned how to make it from my own mother, just as she learned it from hers."

Yaya Maria went on to explain that Kata Papageorgiou was a traditional Greek dish, typically served at celebrations and family gatherings. It was a labor of love, requiring hours of preparation and careful attention to detail. But the end result was always worth it - a rich, savory pie filled with layers of phyllo dough, cheese, and herbs.

With Yaya Maria's guidance, I set out to make my first Kata Papageorgiou. I gathered the ingredients - eggs, feta cheese, fresh herbs, and, of course, plenty of phyllo dough. As I worked, Yaya Maria stood by my side, offering advice and encouragement.

Together, we layered the phyllo dough in a baking dish, brushing each sheet with melted butter. We mixed the eggs, cheese, and herbs together, creating a creamy filling that would be poured over the dough. And finally, we carefully folded the edges of the phyllo over the top of the pie, creating a beautiful, golden crust.

As the Kata Papageorgiou baked in the oven, the kitchen filled with the tantalizing aroma of herbs and cheese. Yaya Maria and I waited anxiously, peering through the oven door as the pie turned a perfect shade of golden brown.

When it was finally done, we let it cool for a few minutes before cutting into it. The first bite was pure heaven - the crispy phyllo, the creamy cheese, the burst of fresh herbs. It was everything I had hoped for and more.

From that day on, Kata Papageorgiou became a staple in my family's kitchen. I would make it for special occasions, for holidays, or just because. And each time I did, I felt a connection to my grandmother and the generations of women who had come before her, all the way back to the original Kata Papageorgiou.

As I grew older and started my own family, I passed the recipe down to my own children. They too fell in love with the savory pie, and I knew that the tradition would live on for years to come.

Now, as I sit here in my kitchen, surrounded by the comforting smells of herbs and cheese, I can't help but feel grateful for that day so many years ago when I stumbled upon the recipe for Kata Papageorgiou. It has brought me closer to my family, to my heritage, and to the simple joy of cooking. And for that, I will always be thankful.