Main Dish # 35 Min.

Egyptian sausage with roasted vegetables

800g Egyptian sausage

1 medium onion, finely chopped

100g carrots, peeled and cut into cubes

300g potatoes, peeled and cut into cubes

1/2 cup celery, minced

2 tomatoes, peeled and minced

1 tablespoon tomato puree

2 garlic cloves, chopped

2 tablespoon olive oil

1 teaspoon cumin powder

1/2 teaspoon mastic

2 red chili pepper, finely minced

4 bay leaves

Salt and ground pepper to taste

1 1/2 cup chicken stock

Serves

4 people

Prep Time

5 Min.

Cook Time

35 Min.

1

Heat oil in frying pan over high heat. Place your sausage and fry for 2 minutes let them get golden on both sides, remove and set aside.
2

In the same pan, saute onions and celery for 2 minutes then add garlic, bay leaves, mastic, cumin, red chilli, tomato puree and fresh tomatoes fry for another 2 minutes.
3

Add the vegetable, season with salt and pepper. Mix all together well and fry for 3 minutes.
4

In a roasting pan place the vegetable, sausage and pour the hot chicken stock. Bake for 30 minutes and serve.