Sausage assortment platter with savory lemon jam and marinated onions

Serves 4

4 Moutevelis Kalamata sausages with orange
6 Moutevelis Kozakiko sausages
15 Moutevelis small-bite sausages
4 Moutevelis a la ellinika (Greek-style) sausages
For the savory lemon jam:
1 lemon whole
1 lemon peeled
30g sugar
½ tsp salt
½ tsp freshly ground pepper
3 tbsp olive oil
2 tbsp fresh oregano finely chopped
Freshly ground pepper
For the marinated onions:
2 onions
4 tbsp capers
40g olive oil
Juice of 2 lemons
Zest of 2 lemons
3 tbsp parsley finely chopped
Salt
Freshly ground pepper

To make the savory lemon jam, use a sharp knife on a cutting board to cut the whole lemon into small pieces. Discard pits.
Place the cut-up lemon, peeled lemon, sugar, and salt in a food processor. Beat or pulse, adding the olive oil a little at a time until coarsely pureed to the consistency of jam. Transfer jam into a bowl. Add the freshly ground pepper and finely chopped fresh oregano. Fold into jam and refrigerate.
On another cutting board, use a sharp knife to cut the onions first into quarters, then into thin slices. Chop capers.In a bowl, add the onions, capers, olive oil, lemon juice and zest, chopped parsley, and freshly ground pepper. Mix well and let onions marinate.
Use a sharp knife to score the larger sausages on both sides, making a total of 8 diagonal incisions on each. Place a large, ribbed skillet on the stove. Turn heat to high. When the bottom is well-heated, cook the sausages for a total of 6-8 minutes, turning them often until they are an attractive color all over and release their aromas. Cut up the larger sausages into hefty chunks and mix with the bite-sized ones. Top with the marinated onions. Serve. Accompany with the bowl of savory lemon jam.