Entree: Greece – Λουκάνικο με γίγαντες ➤ Loukaniko me gigantes (Spicy lamb sausage stewed with giant butter beans in tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) spicy lamb sausages, sliced into 1/2-inch (1 cm) rounds (estimated edible portion: 15 7/8 oz (450 g))
2 cups (480 g) cooked gigantes or large butter beans (canned or home-cooked); use cooked gigantes as the selected example
14 oz (400 g) canned diced tomatoes
1 medium onion (5 1/4 oz (150 g)), finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
1/2 cup (120 ml) dry white wine; selected from the listed alternatives
1 tsp (5 ml) dried oregano
1 tsp (5 ml) smoked paprika
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Show original ingredient measurements

1 lb (450 g) spicy lamb sausages, sliced into 1/2-inch (1 cm) rounds (estimated edible portion: 450 g)
2 cups (480 g) cooked gigantes or large butter beans (canned or home-cooked); use cooked gigantes as the selected example
14 oz (400 g) canned diced tomatoes
1 medium onion (150 g), finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
1/2 cup (120 ml) dry white wine; selected from the listed alternatives
1 tsp (5 ml) dried oregano
1 tsp (5 ml) smoked paprika
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced lamb sausage and brown lightly, about 3–4 minutes per side. Transfer the sausage to a plate.
2. Add the onion to the pan and sauté for 5–6 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant.
3. Stir in the smoked paprika and dried oregano. Add the diced tomatoes, dry white wine, and bay leaf, then return the sausage to the pan.
4. Bring the mixture to a gentle simmer and cook for 10 minutes. Add the cooked gigantes and simmer for another 10–15 minutes, until the flavors meld and the sauce thickens.
5. Season with salt and black pepper to taste. Remove the bay leaf, garnish with chopped parsley, and serve hot with bread or rice.