I have uploaded a few recipes using my large ceramic hotpot, so it was time to get out the individual portion ones and use those to make a sausage and feta cheese version. This recipe is super easy and is only a matter of putting things together within the pot. This recipe makes 2 servings.
Ingredients:
500 g long, thin sausages
1 large tomato
1 onion
125 g feta cheese
4 knobs of lard
3 tbsp water
Savoury
Spearmint
Sharena sol/ colourful salt
2 eggs
Method:
Fill the kettle with water and bring to the boil. Put a couple of slits into the tomato in a cross shape along the bottom. Pour boiling water over it and leave aside for 5 minutes while preparing the rest of the ingredients.
If you can get the sausages from the Bulgarian store that are already made into a spiral and are divided into individual portions, use 2 of those as they already fit into the bottom of the pots. If you can only get the one like mine, cut it in half and make your own spirals. Set aside.
Divide the feta cheese in half. Set aside.
Peel and slice the onion. Set aside.
Pour the water off the tomato and run under cold water until cool enough to handle. Peel the skin off. Cut the tomato in half and remove the core. Chop into small bits. Set aside.
Now it's a matter of putting things together into the pot into layers. Start by placing the cheese at the bottom of each pot, followed by the sausage, half the onion and half the tomato per pot. Season with the savoury, spearmint and sharena sol. Add a couple of knobs of lard per pot and 1 1/2 tbsp water per pot. Cover with the lid and cook for 1 hour at 180 degrees C. When ready, take out of the over and remove the lid. Crack one egg per pot and cover with the lid. Return to the oven for 7 minutes until the egg is cooked through. Take out of the oven, remove the lid and serve.
Substitutions:
If you can't get the Bulgarian sausage, use whichever ones you can get.
Use vegetarian sausages, if you don't eat meat.
Use butter instead of lard.
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