Loukanikokeftedes (sausage and semolina meatballs) with red yoghurt cream

These loukanikokeftedes (sausage and semolina meatballs) are delicious appetisers, together with the yoghurt sauce, to have with friends over a beer.

Materials for four servings:

For the loukanikokeftedes

1 kilo of country/village sausages with leeks
One small onion, grated
170 gr. semolina, boiled, drained
One egg
100 ml extra virgin olive oil
1 tsp. dry oregano
salt, black pepper

For the yoghurt cream

Two boiled beetroot heads (vacuum-packed in large supermarkets)
10-12 mint leaves
40 ml extra virgin olive oil
1 tsp. Dijon mustard
400 gr. yoghurt
salt, black pepper

Procedure

Step 1

Preheat the oven to 180°C in the air. Score the sausages with a sharp knife and remove their outer membrane. Pour the filling into a bowl. Add the onion, semolina, egg, olive oil, oregano, salt and freshly ground pepper.

Step 2

Knead well with your hands for 5 minutes, wetting them every now and then with a little water. Form the mixture into small balls and arrange them in a lightly oiled pan. Bake them for 30 minutes.

Step 3

Yoghurt cream: Put the beets, mint leaves, olive oil, mustard, and half of the yoghurt in the blender. Puree well until the beets melt. Pour the cream into a bowl, add the remaining yoghurt, salt and freshly ground pepper and mix well.

Step 4

Serve the loukanikokeftedes warm with the yoghurt cream on the side.

Styling: Katerina Lykouresi - Food styling: Makis Georgiadis - Photography: Studio M

Dina Nikolaou is a columnist for Cantina. Translated by Paul Antonopoulos.

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