Fried country style sausages with leeks and feta cheese

Delicious meze to enjoy along with a good red wine! Take advantage of the leeks while they are still in season to create this rustic recipe

Slightly adapted from a recipe of Myrsini Lambraki
from a free booklet of the Greek super market "AB Vassilopoulos"

Ingredients (for 4 people):
500gr. of "country style" sausages, cut in small pieces
1Kg of leeks, cut in pieces of 2-3 cm (the white and the tender green part)
3-4 tbsp of olive oil
1 small glass of white dry wine (optional -my addition)
½ tea-cup of feta cheese, crumbled
salt
pepper
1 pinch of oregano (I have also used sweet paprika instead)

Method:
In a large non-stick frying pan warm the oil in medium-low heat and fry the sausages for about 6-7 minutes or until they start getting nicely coloured. Using a slotted spoon transfer the sausages onto a plate and leave aside.

Add the leeks in the pan with ½ tea-cup of water. Cover with a lid and simmer the leeks for about 10-15 minutes or until softened but not mushy.

Put the sausages back to the pan, season with salt and pepper, stir and simmer for about 7-8 minutes or until most of the liquids are evaporated. Then pour over with the wine (if used) and stir until most of the alcohol is evaporated.

Towards the end of cooking sprinkle with the oregano and scatter the crumbled feta on top. Leave the food to simmer for 3-4 more minutes until the cheese is slightly melted and a nice sauce is left in the pan.

Serve immediately.