Crunchy sausage rolls with beer and three-cheeses creamy sauce - A Greek-style Fondue to share!

This is the kind of recipe that brings people together. A recipe to share with friends and family which is something we (the Greeks) love to do, hence the soooo large variety of meze dishes... It is one of my favourite "fun foods" because there are so many elements in it that suit my palate in the best way! It's the sausages I prefer for such recipes and then we have the creamy sauce which I love regardless the type of cheese used! Sausage rolls (or pies as we call them) in Greece are different than those they make in the UK. Large or the cocktail size of Frankfurt sausages (as they are commonly known in Greece) are used and not sausage meat, which makes me hesitant about them since I often find that the sausage meat is too greasy for my taste. To be fair, because of the type of the recipe today, sausage meat would not be the right choice anyway. Try out this recipe next time you have friends invited and see that you'll enjoy their company even more! *** You can always replace the bread with puff pastry and if you like them with an extra kick then lightly brush the sausages with a bit of mustard before wrapping

Recipe of Michalis Dounetas,

from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (of 4 people): 

12 cocktail sausages

200 gr. of Greek Kefalograviera cheese (or other semi hard and semi salted cheese)

1 loaf of stale white bread, cut in thin slices (crust off)

1 tbsp of olive oil

For the cheese sauce:

1 clove of garlic, peeled

100 gr. of Greek Graviera cheese, grated

100 gr. of Greek Kefalotyri cheese, grated (or parmesan or pecorino)

100 gr. of Greek smoked Metsovone cheese, grated (or other smoked cheese)

50 ml of Kirsch brandy

50 ml of lager beer

1 tsp of cornflour (cornstarch)

Method:

Preheat the oven to 170°C. Lay with some waxed paper a shallow oven tray.

Cut the Kefalograviera cheese in thin slices. Wrap the sausages first with the sliced cheese and then with the bread slices. Drizzle the sausage rolls with a bit of oil and arrange them (seam side down) on the oven tray. Put in the oven and bake for about 5-6 minutes until they get lightly coloured (better if you stick a toothpick on each roll to keep them stable).

Rub the bottom of a saucepan with the garlic clove and put on low heat. Then add all the rest of the sauce ingredients and gently but constantly stir with a wooden spoon, always in low heat. When the cheeses are melted and the mixture is homogeneous the sauce is ready.

Serve immediately along with the sausage rolls.