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 bold, savory flavor.
Good substitutes:- Mild pork sausage with herbs
- Smoked pork sausage for 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 tomato confit, not fresh tomatoes. The 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. Avoid pre-crumbled feta, it’s never good and crumbles won’t work for this recipe. - Crusty bread
Rustic country bread or sourdough works 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
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
