Prep 20 mins
Cook 35 mins
This is really delicious and I always get requests for the recipe whenever I make it. The sausage in this case is simply frankfurts or hot dogs which are placed whole in the middle of the loaf. This recipe is actually from Vefa Alexiou, who is a famous Greek TV chef, and it is quite easy to make. You can substitute any grated yellow cheese you like in the loaf but it must have at least half a cup of feta or it loses its unique flavour. It also looks great sliced on a platter and kids love it.
- 4 small hot dogs (about 10-12 cm long)
- 4 eggs (separated)
- 1 cup flour (plain)
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 cup butter (softened) or 1⁄2 cup margarine (softened)
- 1 cup feta (crumbled, or a mixture of feta and a grated yellow cheese)
- Pre-heat oven to 175 degrees centigrade.
- Grease a loaf tin which fits two hot dogs longways exactly. If your tin is small, just chop off the ends of the hotdogs and make sure that they fit exactly lined up one behind the other.
- Sift the flour with the baking powder and salt in a small bowl.
- Beat the butter in another bowl until pale and add the egg yolks and the cheese.
- Beat egg whites separately in another bowl until stiff peaks form.
- Add flour mixture and beaten eggs whites alternately into butter/cheese/yolk mixture.
- The mixture should become much fluffier with the egg whites.
- Pour around 2/3 of the mixture into the loaf tin.
- Place the 4 hotdogs on the batter in 2 long rows and then cover with remaining batter.
- Bake in oven for 35-40 minutes depending on the dimensions of your tin. Check after half an hour to be sure.
- Turn out, cool and slice into layers. You should have a bright yellow cake with two round circles of sausage in the middle.
- Note: This can also be made as a cupcake with the hotdogs cut into a small piece in the middle.
This was good--I wanted to give it 3 1/2 stars, but can't. Smelled divinely while baking. I did not taste the feta at all, and I used only feta. The dough was quite stiff, a bit hard to spread in the pan, and there was very little of it, making it hard to cover the hotdogs properly. The problem afterwards is the the colled loaf shrinks a bit, so when you slice it the hotdogs fall from it... Next time I will use diced smoked sausages I buy locally. Worth trying a secod time--and will let you know how it tastes. Thanks for sharing.