These Greek sausage bites pair pan-seared rustic sausage with jammy tomato confit, creamy feta, and crusty bread for an easy, crowd-pleasing appetizer. Serve them as skewers for parties or as crostini for a more relaxed, taverna-style spread.
If you’re a fan of our delicious Greek Sausage Bites, you’re in for a treat with our Kalitsounia Phyllo Hand Pies, Phyllo Cups Appetizers, and Cheese Pie Triangles!
Why you will love Greek Sausage Bites
Here is what you need
- Greek sausages (loukanika)
Traditional Greek pork sausages are the best choice here. They’re usually seasoned with herbs, wine, or citrus peel and bring a bold, savory flavor.
Good substitutes:- Mild pork sausage with herbs
- Smoked pork sausage for a deeper flavor
- Chicken or turkey sausage for a lighter option
Slice into thick rounds so they stay juicy when pan-seared.
- Tomato confit
These bites use slow-roasted cherry tomato confit, not fresh tomatoes. The cherry tomatoes are jammy, sweet, and rich with olive oil, perfect for stacking on bread without sliding off.
👉 You’ll want to make the tomato confit first—get the full recipe and tips in our Tomato Confit post. (This is a great make-ahead component and keeps well in the fridge.) - Greek feta cheese (in brine)
Use authentic Greek feta packed in brine for the best texture and flavor. Cut it into neat cubes so it holds its shape for stacking. Avoid pre-crumbled feta—it’s dry and won’t work well for this recipe. You can always crumble a piece of feta yourself if needed. - Crusty bread
Rustic country bread or sourdough bread work best. Toast lightly so it can absorb the tomato confit juices without becoming soggy. - Dijon mustard (optional)
A small swipe of Dijon under the sausage adds sharpness and balances the richness of the sausage and feta. Totally optional, but excellent for mustard lovers.
Step by step
- Pan-sear the sausage. Slice sausages into thick bite-size pieces. Sear in a skillet over medium-high heat until browned on all sides. Set aside.
- Warm the tomato confit. Gently warm the tomatoes with a little of their olive oil—just enough to loosen them.
- Prep the bread. Cut into half an inch slices and lightly toast them. Cut into smaller pieces, wide enough to support the sausage-tomato feta stack.
Assemble
Thread onto toothpicks or small skewers:
- Bread cube
- Sausage piece
- A whole cherry tomato confit
- Feta cube
Tip: Turn These into Crostini
For a crostini-style bite, toast thin slices of crusty bread until crisp on the edges. Top with a spoonful of tomato confit, pan-seared sausage, and a crumble of feta. Finish with a drizzle of olive oil and serve warm or at room temperature.
Serve Dijon mustard on the side for dipping or add a small swipe of Dijon under the sausage for contrast.
Serving Suggestions: Build a Greek Grazing Board
These Greek sausage bites are made for sharing. Add them to a Greek-style grazing board alongside a mix of hot and cold bites for an easy, crowd-pleasing spread.
- Lamb meatballs with yogurt sauce for something juicy and comforting
- Chicken skewers or souvlaki-style bites for balance
- Dolmadakia (stuffed grape leaves) for a classic Greek mezze element
- Pizza pitas or warm flatbreads for dipping and scooping
- Crispy Parmesan fried potatoes for a salty, crunchy contrast
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Greek Sausage Bites with Tomato & Feta
Ingredients
- 3 sausages like sweet Italian or bratwurst
- 2 slices of bread sourdough or crusty peasant bread
- 1 cup tomato confit
- 1 cup Greek feta cut into small cubes
- 2 tablespoons extra virgin olive oil
Instructions
- Slice the sausages into bite-size pieces.Heat a skillet over medium-high heat with a little olive oil and pan-sear the sausage until browned on all sides. Remove from heat.
- Gently warm the tomato confit with a spoonful of its olive oil.
- Toast the bread slices and cut into smaller pieces, wide enough to hold the tomato-sausage-feta cube stack.
- Thread bread, sausage, a cherry tomato confit, and feta cube onto toothpicks. Serve with Dijon mustard on the side.
Notes
- Sausage and tomato confit can be prepared up to 1 day ahead.
- Assemble just before serving for best texture.
- Serve warm or at room temperature. Dijon mustard is optional but excellent with the sausage.
Nutrition
