Loading…
Northern Greek spiced sausage with fragrant rice pilaf. The Thessaloniki table — bold, aromatic, sustaining.
Cooking Mode
Step-by-step cooking
Opens a fullscreen cooking view and keeps your screen awake while you cook.
ingredients
•
🥩 MEAT
•
400g soutzouki (spiced dry sausage) or substitute merguez, sliced
•
🍚 RICE
•
1.5 cups long-grain white rice
•
3 cups chicken or beef stock
•
2 tbsp unsalted butter
•
🧅 AROMATICS
•
1 large onion, finely chopped
•
3 garlic cloves, minced
🌿 SPICES
•
1 tsp ground cumin
•
½ tsp ground allspice
•
½ tsp cinnamon
•
2 bay leaves
•
Salt
•
Black pepper
•
🌿 FINISH
•
Fresh parsley
•
Toasted pine nuts
Thessaloniki
Soutzouki with Rice Pilaf
Grilled soutzouki sausage with aromatic rice pilaf.
Northern Greek spiced sausage with fragrant rice pilaf. The Thessaloniki table — bold, aromatic, sustaining.
Ingredients
🥩 MEAT
— 400g soutzouki (spiced dry sausage) or substitute merguez, sliced
— 🍚 RICE
— 1.5 cups long-grain white rice
— 3 cups chicken or beef stock
— 2 tbsp unsalted butter
🧅 AROMATICS
— 1 large onion, finely chopped
— 3 garlic cloves, minced
🌿 SPICES
— 1 tsp ground cumin
— ½ tsp ground allspice
— ½ tsp cinnamon
— 2 bay leaves
— Salt
— Black pepper
🌿 FINISH
— Fresh parsley
— Toasted pine nuts
Prep
🔪 PREP FIRST
— Slice soutzouki into rounds.
— Finely chop onion.
— Mince garlic.
Method
STEP 1 — BROWN SOUTZOUKI
— Heat a wide pot over medium-high.
— Add soutzouki slices.
— Cook 2–3 minutes per side until browned.
— Remove and set aside.
👉 Soutzouki releases its own fat — no oil needed.
STEP 2 — BUILD THE BASE
— In soutzouki fat, cook onion 7 minutes until golden.
— Add garlic, cook 1 minute.
— Add spices, stir 30 seconds.
STEP 3 — TOAST RICE
— Add rice to the pot.
— Stir to coat in the spiced fat.
— Cook 2 minutes until rice is opaque.
STEP 4 — COOK
— Add stock and bay leaves.
— Season with salt.
— Bring to a boil, reduce to lowest simmer.
— Cover and cook 16–18 minutes.
STEP 5 — FINISH
— Remove from heat.
— Add butter and fluff with a fork.
— Fold soutzouki back in.
— Rest 5 minutes covered.
— Scatter parsley and pine nuts.
Chef's Note: Toasting the rice in the spiced fat before adding liquid makes a significant difference in depth of flavor. Don't skip this step.