🌭 Alexandrian sausage (sogo’ eskandarani)

Name: Alexandrian sausage (sogo’ eskandarani)
Total time: 30 min
Yield: 4
Cuisine: Egypt · Alexandria
Ingredients: 500 g spicy beef sausage, cut into 2 cm pieces; 1 tbsp vegetable oil; 1 onion, sliced; 1 green pepper, sliced; 3 garlic cloves, chopped; 2 tomatoes, chopped, and 1 tbsp tomato paste; 1–2 green chilies, chopped; ½ tsp ground cumin, ½ tsp coriander, salt, pepper

Origin: Egypt · Alexandria

476kcal

per serving · 200 g

238kcal

per 100 g

26 gProtein13 g / 100 g

36 gFat18 g / 100 g

12 gCarbs6 g / 100 g

Sogo’ eskandarani is spicy Egyptian beef sausage, cut into pieces and sautéed with onion, garlic, tomato and hot chili until it sits in a thick, glossy, peppery sauce. The sausage itself is heavily spiced, so the dish is bold, juicy and quite hot. In Egypt it is a street-food classic, most often stuffed into baladi bread, but it is also eaten straight from the pan with salad and pickles.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

Not vegetarianbecause of: beef sausage

Not veganbecause of: beef sausage

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beef sausagetomatooniongarlicchili pepperspices

Recipe

4 servings30 min

Ingredients

500 g spicy beef sausage, cut into 2 cm pieces
1 tbsp vegetable oil
1 onion, sliced
1 green pepper, sliced
3 garlic cloves, chopped
2 tomatoes, chopped, and 1 tbsp tomato paste
1–2 green chilies, chopped
½ tsp ground cumin, ½ tsp coriander, salt, pepper

Method

Brown the sausage pieces in the oil over high heat for 5 minutes, then lift them out.
In the same pan cook the onion and green pepper for 5 minutes, add the garlic and chilies and cook for 1 minute.
Add the tomatoes, tomato paste, cumin and coriander and a splash of water and cook for 5 minutes until saucy.
Return the sausage and cook for 5 more minutes. Season and serve hot with salad and pickles.

How to make it lighter

The sausage releases plenty of its own fat — you can skip the oil and drain the fat after browning.
Bulk it up with extra peppers, onion and tomato and use less sausage per person.
Serve it with a large salad and count each extra portion of sausage separately.

History

As the name says, the dish is associated with Alexandria, Egypt’s Mediterranean port city, where sausage sandwich shops are a familiar sight. Its precise origins are not well documented. Today Alexandrian sausage is sold by street vendors and sandwich shops across Egypt and is a common quick meal at home.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →