Village sausages, beans and peppers on toast from Greekish: Everyday Recipes with Greek Roots (page 31) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for beef stock.

  • Plumberful on June 10, 2025

    I made this with green lentils that I had pressure-cooked, rather than using canned, and subbed homemade chicken stock for beef. It is not a very photogenic dish, but the lentils are so flavorful! I used an uncured local farm kielbasa-style sausage, but the lentils are the star of the dish!

  • Eleanorconroy on December 15, 2024

    I made this with a packet of Richmond vegetarian sausages (approx 300g) and added a pinch of fennel seeds and chilli flakes. It was a nice dinner with sourdough toast. Maybe serves 3 people?

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