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Carrot, leek and country sausage trachanoto

Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Greek
Keyword: trachanas
Servings: 4


  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 2 carrots, cut into cubes
  • olive oil, extra virgin
  • 200 gr pork country sausage, cut into cubes
  • 300 gr trachana
  • 100 ml white wine
  • 500 ml vegetable broth
  • freshly grated Parmesan cheese
  • salt
  • freshly ground pepper


  • Finely chop the onion and the leek. Set aside.
  • Cut the carrots and the pork country sausage into cubes. Set aside.
  • In a deep frying pan heat the olive oil and sauté the vegetables for 2-3 minutes.
  • Add the pork country sausage and sauté for 5 minutes, or until golden.
  • Add the trahanna and with a wooden spoon stir for 2-3 minutes.
  • Add white wine and stir. Wait for 2-3 minutes or until the alcohol evaporates.
  • Add vegetable broth, salt and pepper.
  • Stir often so that the trahana doesn’t stick to the bottom of the pot.
  • The trahana is ready when the broth is absorbed.
  • Sprinkle with some grated parmesan and serve.