Pourgouri Meh Loukanika

Bulgar Wheat served with Spicy Cypriot Village Sausage

This was a midweek dish Stede would make and it would normally have been served with pork. She would trim the fat from belly of pork, cut it into lardons and fry it to make something that resembled pork scratchings. Always served with plenty of natural yoghurt.

For this version we have not used lardons but gone with one of our favourites to accompany this dish, Loukanika cooked in red wine.. Trust us, it’s delicious….

SERVES: 4

PREP TIME: 5 MINS

COOKING TIME:

Pourgouri 20-25 Loukanika 30-40

INGREDIENTS:

200g Bulgar Wheat.
Handful Vermicelli Noodles
1 large onion
2 Garlic cloves
Extra Virgin Olive Oil
1 pint chicken Stock
640g Loukanika (Greek sausage)
1/2 Bottle of red wine
Tub of Natural Greek Yogurt

METHOD

Chop Loukanika into 3cm chunks. Add to a dry saucepan and saute for a couple of minutes. Add half bottle of red wine and simmer until red wine has reduced and soaked into the sausages. It should almost caramelise.

While sausages are cooking, make pougouri.

In a saucepan add 2 tbsp olive oil. Finely chop onion and garlic and add to pan. Fry until translucent.

Then add vermicelli and fry for few seconds. Add bulgar wheat, mix and stir for about 2 mins. Add stock and simmer until liquid has reduced. If too dry add more water until bulgar wheat is cooked.

When porgouri is ready add in Loukanika and serve with Greek Yoghurt.

(You can of course use vegetable stock to make the pourgouri vegetarian which actually works with just the yoghurt or try with grilled halloumi)