Greek-Style Pork Tacos

Think Greek mezze meets smash tacos. Transform a pack of Finnebrogue sausages into irresistibly crispy, flavour-packed tacos that feel fresh, fun and perfect for warmer days. Finnebrogue Naked Pork Sausage meat is seasoned with fragrant oregano, then smashed directly onto soft tortillas so it sizzles and crisps beautifully in the pan or on the BBQ. Top with tender, lightly charred courgettes, punchy pickled red onion and a creamy, tangy feta dressing that brings everything together. Finish with a generous scattering of fresh herbs for a bright, herby lift in every bite (swap coriander for parsley if you prefer). You’ll need a blender or small food processor for the dressing, or simply whisk it together by hand. And depending on the weather, you can cook these either on the stove or straight on the BBQ for that extra smoky flavour.

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Ingredients

courgette 2 (sliced)
cherry tomatoes 200 g (chopped)
red onion 1 (sliced)
dried oregano 2 tsp
red wine vinegar 2 tbsp
feta 100 g (crumbled)
Greek yoghurt 80 g
Finnebrogue pork sausages 400 g
soft taco wraps 8
fresh coriander 1 handful (leaves picked)

Method

Cook the courgettes & prep the tomatoes

Slice the courgette into thin rounds. Heat a dash of oil in a frying pan, add the courgette, season with salt and pepper and cook for 4 minutes, then transfer to a plate.
Chop the cherry tomatoes, toss together with a drizzle of your favourite oil and a pinch of salt and pepper (you can also add a pinch of sugar to bring out the natural sweetness).

Make the pickled red onions

Peel and thinly slice the red onion. Add it to a bowl with a pinch of the dried oregano and salt, and sprinkle over the red wine vinegar. Scrunch it together with your hands and set aside to pickle.

Make the creamy feta dressing

Add the feta and Greek yoghurt to a blender or food processor, blitz until smooth and season to taste.

Cook the pork tacos

Squeeze the sausage meat from the Finnebrogue Pork Sausages (discarding the casings) into a bowl. Add the rest of the dried oregano and mix well.
Divide the sausage meat between the soft tacos wraps, spreading the sausage meat thinly onto each taco, leaving a small gap around the edges.
Heat a large non-stick frying pan on a medium-heat, with a drizzle of oil. Add a taco meat-side down and cook for 3 - 4 minutes until the sausage is golden and crispy. Repeat until all the tacos are cooked.

Assemble the tacos & Plate Up

Serve up all the ingredients for everyone to help themselves. Top each taco with the courgettes, pickled red onion, cherry tomatoes, drizzle over the feta dressing and sprinkle the fresh coriander on top. Tuck in and enjoy!

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