{"id":4087,"date":"2025-06-26T00:55:23","date_gmt":"2025-06-25T21:55:23","guid":{"rendered":"https:\/\/farma-fotiadi.gr\/mi-katigoriopoiimeno\/loukanika-trilogia-tigania-manitarion-me-aromatiko-giaourti\/"},"modified":"2026-01-23T09:55:59","modified_gmt":"2026-01-23T07:55:59","slug":"loukanika-trilogia-tigania-manitarion-me-aromatiko-giaourti","status":"publish","type":"post","link":"https:\/\/farma-fotiadi.gr\/en\/recipes\/recipes-with-sausage\/loukanika-trilogia-tigania-manitarion-me-aromatiko-giaourti\/","title":{"rendered":"Greek Black Pig of Olympus Sausages with sausage “Trilogy”, Served with Saut\u00e9ed Mushrooms and Herbed Yogurt"},"content":{"rendered":"\t\t
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Ingredients<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u25aa 4 “Trilogy” sausages<\/a><\/strong><\/span>
\u25aa 50 g smoked pancetta from Greek Black Pig of Olympus
\u25aa 200 g puffball and portobello mushrooms
\u25aa \u00bc onion
\u25aa \u00bd garlic clove
\u25aa 50 g Florina pepper
\u25aa 10 g fresh butter
\u25aa 20 mL extra virgin olive oil
\u25aa 50 mL white wine
\u25aa 20 g finely chopped parsley
\u25aa 2 sprigs thyme
\u25aa Salt, freshly ground pepper<\/p>

For the herbed yogurt<\/strong><\/p>

\u25aa 100 g Greek yogurt
\u25aa 10 g parsley
\u25aa Juice and zest of half a lemon
\u25aa 10 g fresh mint
\u25aa Salt, freshly ground pepper, sweet paprika<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Preparation<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. Grill the sausages “Trilogy” or saut\u00e9 them in a pan.
2. Slice the mushrooms and finely chop the smoked pancetta, onion, garlic, and Florina pepper.
3. Place a frying pan over high heat and add the olive oil. Add the mushrooms, pancetta, onion, garlic, Florina pepper, and thyme. Saut\u00e9 until lightly browned.
4. Deglaze with white wine and let the alcohol evaporate. Add salt, freshly ground pepper, parsley, and finish with the butter.<\/p>

Herbed Yogurt<\/strong><\/p>

1. Finely chop the fresh herbs.
2. In a bowl, combine the yogurt, chopped herbs, lemon juice and zest, salt, freshly ground pepper, and sweet paprika. Mix well.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Chef: Dimitris Dermisis<\/strong><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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