Festive pork
with farmhouse sausages and Agiortitiko wine
Festive pork with farmhouse sausages and Agiortitiko wine
ingredients for the recipe:
1 kilo pork shoulder in pieces
400 g farmhouse sausages in pieces
200 g or 3 medium onions
400 g grated tomato
60 g or 1 tablespoon tomato paste
1 bottle of Agiorgitiko wine (750 ml)*
250 g dried apricots
250 g dried plums
Olive oil
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
A pinch of ground cloves
A pinch of oregano
1 medium clove of garlic, minced
8 g salt
1 g pepper
It is accompanied with mashed potatoes
ingredients :
3 large potatoes
1 teaspoon of sheep's butter
A little bit of salt
A little bit of pepper
And for garnishing, a little bit of fresh parsley
Execute recipe:
We start with the marinade, which we leave in the fridge for 24 hours.
We put the pork, sausages in pieces, allspice, cinnamon, cloves, oregano, and minced garlic in a bowl. We add the olive oil until it almost covers the other ingredients. We mix well, cover with plastic wrap, and leave it in the fridge for 24 hours
Execute recipe:
For the festive pork with farmhouse sausages and Agiortitiko wine:
We cut the apricots and the plums in half.
We cut the onions too.
In a stockpot, we put the olive oil and increase the heat.
Then we add the pieces of pork one by one.
And we let them turn brown for a bit, and then we turn them over in order for them to turn brown on the other side.
Then we add the onions and, when they soften, we add the sausages with the marinade.
We let them sauté well, stirring regularly to prevent them from sticking to the stockpot.
Then we add the tomato paste and stir.
We continue with the grated tomato, stir, and let the tomato cook a bit.
Then we add the wine, salt, pepper and, if we want, we now add the plums and apricots in order for them to soften.
If we don't want them to fall apart and we want them to hold their shape a bit, we add them 20 minutes before we take the stockpot off the heat.
We lower the heat and simmer for 1 to 1 ½ hours until the meat softens. Be careful to stir regularly to prevent the food from sticking to the pot.
For the mashed potatoes:
We boil the potatoes after cutting them into pieces.
When they soften enough, we remove them from the heat, and using a slotted spoon, transfer them to a bowl. We add the butter and mash them with a fork, adding a little of their own cooking liquid until the mashed potatoes reach a creamy texture. We add the salt and pepper and serve.
* Agiorgitiko is a wine with a moderately deep purple red colour, intense aromas of fresh red fruits, medium acidity and soft tannins. Wines that have mature in oak barrels for a short time can age in the bottle for five years, combining the varietal's juicy fruitiness with good levels of freshness and complexity. The wines intended for long aging in the bottle, are matured for several months in oak barrels and have a firm tannic structure with ripe tannins of high quality and deep color, while its aromatic profile reveals concentrated and complex aromas of red fruits, sweet spices and chocolate. All these styles of dry red wines as well as the sweet wines can be labeled as PDO Nemea (ΠΟΠ Νεμέα).