Skip to Content

Gemista me Loukanika (Greek Stuffed Vegetables with Sausage)

Gemista me Loukanika (Greek Stuffed Vegetables with Sausage)

Sharing is caring!

 

Gemista, is one of the best Greek summer dishes, which are usually stuffed with rice and aromatic herbs.   Some times they also add some ground meat as well combined with rice.  In this recipe, instead of using ground meat, I used sausages.

If you like you can stuff other vegetables, such as eggplants or zucchini as well.  Potatoes are optional but we usually add them, especially if the dish is vegan, to make it more filling but also because they suck up all the flavour and are delicious.

Gemista stuffed vegetables image

My today’s recipe is unique because in the filling I added some Greek sausage.  All you have to do is chose one of your favourite type of sausage, remove the casing and finely chop it.

I also deglazed it with a very tasty homemade red, dry wine.   Add one of your favourite red wines, which matches with sausage.  It does not need to be expensive but a good tasting wine will leave its aroma to the dish.

I left the recipe simple without too many herbs and spices in order to get the full flavour of the sausage and the taste was amazing.

Collage Gemista me Loukanika image

Gemista me Loukanika (Greek Stuffed Vegetables with Sausage)

Preparation time: 30 minutes

Cooking time: 1 hour and 15 minutes

Serves:   4

Ingredients:

  • 5 medium tomatoes
  • 3 medium green peppers
  • 2 medium red onion, finely chopped
  • 1/2 cup olive oil, divided
  • 100 grams (about 8 tbsp) medium grained rice Carolina or arborio
  • 1 large pork sausage (about 150 grams)
  • ½ cup red dry wine
  • ½ cup parsley, finely chopped
  • 1 tbsp raisins
  • Salt and freshly ground black pepper
  • 3 medium potatoes, cut into wedges and seasoned with salt, pepper and oregano (optional)

Directions:

  1. Wash tomatoes and cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely.
  2. With a teaspoon, scoop out the contents of the tomato into a food processor and then blend them.
  3. Cut a slice from the side of the peppers and remove the seeds and rinse inside to remove any leftover seeds.
  4. Put the tomatoes and peppers in a baking dish and sprinkle some salt inside the cavity of the tomatoes and peppers.
  5. Heat a few tablespoons of olive oil in a non stick sautéing pan and sauté the onions until translucent.
  6. Remove the casing of the sausage and finely cut it to resemble minced meat.  Sauté it for a few minutes and then add the rice and mix.
  7. Add wine and mix for a couple of minutes until the alcohol evaporates.  Season with salt and pepper and add raisins as well as 1/3 of the fresh tomato.
  8. Lower heat and mix for five minutes stirring occasionally.
  9. Remove from the heat and mix in the parsley.
  10. Set aside to cool until the oven is preheated to 180o C / 350o F.
  11. Fill in the tomatoes by ¾ full, leaving space for the uncooked rice to expand. Add some tomato in the filled vegetable and cover them with their lids.
  12. Add the potatoes, the remaining olive oil and the remaining blended tomatoes. (No water should be added).
  13. Bake for about 1 hour and fifteen minutes or depending on your over. Half time through baste the vegetables with the olive oil in the baking pan and turn over the potatoes.  Bake until potatoes are soft inside and golden on top.
  14. Serve with a Greek Salad or feta.

Note:  If potatoes are not used, the cooking time is less.

Gemista me Loukanika (Greek Stuffed Vegetables with Sausage)

Gemista me Loukanika (Greek Stuffed Vegetables with Sausage)

Yield: 4
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes

Gemista, is one of the best Greek summer dishes, which are usually stuffed with rice and aromatic herbs.   Some times they also add some ground meat as well combined with rice.  In this recipe, instead of using ground meat, I used sausages.

Ingredients

  • 5 medium tomatoes
  • 3 medium green peppers
  • 2 medium red onion, finely chopped
  • 1/2 cup olive oil, divided
  • 100 grams (about 8 tbsp) medium grained rice Carolina or arborio
  • 1 large pork sausage (about 150 grams)
  • ½ cup red dry wine
  • ½ cup parsley, finely chopped
  • 1 tbsp raisins
  • Salt and freshly ground black pepper
  • 3 medium potatoes, cut into wedges and seasoned with salt, pepper and oregano (optional)

Instructions

  1. Wash tomatoes and cut a horizontal slice off the bottom side of the tomato (not where the stem is) but do not cut entirely.
  2. With a teaspoon, scoop out the contents of the tomato into a food processor and then blend them.
  3. Cut a slice from the side of the peppers and remove the seeds and rinse inside to remove any leftover seeds.
  4. Put the tomatoes and peppers in a baking dish and sprinkle some salt inside the cavity of the tomatoes and peppers.
  5. Heat a few tablespoons of olive oil in a non stick sautéing pan and sauté the onions until translucent.
  6. Remove the casing of the sausage and finely cut it to resemble minced meat.  Sauté it for a few minutes and then add the rice and mix.
  7. Add wine and mix for a couple of minutes until the alcohol evaporates.  Season with salt and pepper and add raisins as well as 1/3 of the fresh tomato.
  8. Lower heat and mix for five minutes stirring occasionally.
  9. Remove from the heat and mix in the parsley.
  10. Set aside to cool until the oven is preheated to 180o C / 350o F.
  11. Fill in the tomatoes by ¾ full, leaving space for the uncooked rice to expand. Add some tomato in the filled vegetable and cover them with their lids.
  12. Add the potatoes, the remaining olive oil and the remaining blended tomatoes. (No water should be added).
  13. Bake for about 1 hour and fifteen minutes or depending on your over. Half time through baste the vegetables with the olive oil in the baking pan and turn over the potatoes.  Bake until potatoes are soft inside and golden on top.
  14. Serve with a Greek Salad or feta.

Notes

If potatoes are not used, the cooking time is less.

Nutrition Information

Amount Per Serving Calories 535.24Total Fat 37gSaturated Fat 6.76gSodium 923.69mgCarbohydrates 38.08gFiber 4.56gSugar 9.7gProtein 10.31g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Gemista with sausage image

Other similar recipes:

Gemista (vegan recipe)

Kremmydia Gemista (stuffed onions)

Kolokythakia Gemista (stuffed courgettes)

Atthoi Gemistoi (stuffed courgette flowers)

Kalamarakia Gemista (stuffed kalamari)

Koupepia (stuffed vine leaves)

Kopiaste and Kali Orexi,

Sharing is caring!

Previous
Chickpea, Quinoa Salad with Marinated Anchovies
Onion and Sausage Tart image
Next
Sausage and Onion Tart with easy Corn Meal Crust

Kanak Hagjer

Saturday 27th of July 2013

These look so mouth-watering! A complete meal in itself!

Rosa

Tuesday 2nd of July 2013

Extremely scrumptious! Exactly the kind of food I love to eat.

Cheers,

Rosa

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares