Egyptian
Sogo' Iskandarani
Alexandrian-style Egyptian sausage is cooked with onions, garlic, hot green peppers, tomatoes, vinegar, and warm spices until glossy and saucy. It is served hot with baladi bread for scooping up the rich, peppery juices.
Ingredients
- Egyptian sogo' sausage, beef or lamb400g
- Vegetable oil or ghee1 tbsp
- Yellow onion, thinly sliced1 medium
- Garlic, minced4 cloves
- Hot green peppers, sliced2
- Green bell pepper, thinly sliced1 small
- Tomato, finely chopped1 large
- Tomato paste1 tbsp
- White vinegar1 1/2 tbsp
- Ground cumin1 tsp
- Ground coriander1/2 tsp
- Black pepper1/2 tsp
- Chili flakes or shatta1/2 tsp
- Saltto taste
- Fresh parsley, chopped2 tbsp
- Baladi bread2 loaves
Method
- Cut the sogo' into 5 cm pieces, or leave small links whole and prick each piece once with the tip of a knife.
- Heat the oil or ghee in a heavy skillet over medium-high heat.
- Add the sogo' and sear for 5 to 7 minutes, turning until browned and some of its fat has rendered.
- Add the sliced onion and cook for 4 minutes, stirring often, until softened and lightly golden.
- Add the garlic, hot green peppers, and bell pepper, then cook for 2 minutes until fragrant.
- Stir in the chopped tomato, tomato paste, cumin, coriander, black pepper, chili flakes, and a small pinch of salt.
- Cook for 3 minutes, crushing the tomato with the spoon until it begins to form a sauce.
- Add the vinegar and 3 tablespoons water, then cover and simmer over medium-low heat for 8 to 10 minutes until the sausage is cooked through.
- Uncover and cook for 2 to 3 minutes more until the sauce is thick, oily, and clings to the sausage and peppers.
- Taste and adjust salt, then sprinkle with chopped parsley.
- Serve hot with warm baladi bread, spooning the peppers and sauce over the sausage.
Common questions
Can I substitute another sausage for Egyptian sogo' in Sogo' Iskandarani?
Yes, use a garlicky fresh beef or lamb sausage with some fat, like merguez or a spicy Italian sausage. Avoid fully cooked sausages; they won’t render the same way or soak up the sauce as well.
How do I know when the sausage is cooked and the sauce is ready?
The sausage should be browned outside and heated through after simmering 8 to 10 minutes covered. The sauce is ready when it looks thick, glossy, and clings to the sausage instead of pooling watery in the pan.
What are the most common mistakes when making this dish?
Overcrowding the skillet, skipping the initial browning, and adding too much water are the biggest issues. Also, don’t burn the garlic or let the tomato mixture dry out before the vinegar goes in.
How should I store leftovers, and how long do they keep?
Cool quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water. You can freeze it for about 1 month, though the peppers soften more after thawing.
What is the best way to serve Sogo' Iskandarani?
Serve it hot with baladi bread, pita, or rice to catch the sauce. It also works well with a simple cucumber-tomato salad, pickles, or tahini on the side to balance the heat.