Sweet Potato Saganaki with Sausage
This Sweet Potato Saganaki with Sausage is a favorite from my book Athens: Food, Stories, Love (St. Martin’s Press), where I explore the evolution of Greek cuisine in today’s Athens. Chefs are reimagining saganaki—traditionally a cheese meze—as a vegetable-driven skillet dish, like this one with sweet potatoes, sausage, leeks, garlic, and Greek oregano. Savory, hearty, and quick, it’s pure modern Mediterranean with classic Athenian flair. For more authentic Greek recipes and food stories, order the cookbook HERE.
Ingredients
- 6 ounces chilled fresh pork or beef sausage cut into ½-inch rounds
- 2 tablespoons extra-virgin Greek olive oil
- 1 leek trimmed and thinly sliced
- 2 medium sweet potatoes peeled and cut into ¾-inch cubes
- 2 garlic cloves minced
- ¹/³ cup dry white wine
- Sea salt to taste
- ½ teaspoon finely grated lemon zest
- 1 small whole red chile
- 1 teaspoon dried Greek oregano
Instructions
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Heat a 12-inch saganaki, paella pan, or skillet over medium heat and add the sausage. Cook, stirring, until browned lightly, then transfer to a plate. Keep the sausage fat in the pan.
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Add the olive oil and raise the heat to medium-high. Add the leek and sweet potato and cook, stirring, until softened and lightly browned, 7 to 8 minutes.
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Add the garlic. Return the sausage to the pan, mix it gently, and pour in the wine. Season with the salt and add the lemon zest and chile, cover partially, and cook until the sweet potato is tender, about 7 more minutes.
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Sprinkle in the oregano and serve hot.
Notes
This recipe is featured in my new cookbook Athens: Food, Stories, Love.
