Spetsofai, a Greek sausage and pepper stew, can be found in many variations. In Pelion, a mountain area in the southeastern part of Thessaly in northern Greece known for its traditional Spetsofai it is often made with eggplants (aubergines), while in many other areas of the country it is prepared with green or multicolored mild or spicy peppers . . . that are often a bit too hot for my liking!
Below you'll find one of my simple versions of this dish that I really love and make when only only comfort food will do!
Spetsofai - Greek Sausage and Pepper Stew
Ingredients
4 tblsp Greek olive oil, or to taste
½ leek, carefully washed and finely sliced – optional
½ kg green and red peppers, seeded and thickly sliced
½ kg coarse country sausage
1 can (400 g) peeled and chopped tomatoes – or more to taste!
1 tsp dried oregano
Salt and pepper, to taste
Preparation Method
In a large frying pan or pot, sauté leek and peppers in olive oil.
In a second skillet or pan, fry the sausages in a little oil over low heat. Turn the sausages around in pan, as needed, until a delicious sticky crust develops on the outside. Now, remove from pan, slice thickly and add to the peppers and leek.
If you are worried about the fat in the sausages then prick then with a pin and boil them in a bit of water for about 5 - 10 minutes. Then strain off any excess grease and add the sausages to the peppers with the leek.
Add the chopped tomatoes and oregano and mix carefully. Cover pan or pot and let simmer for about 10 – 15 minutes.
If needed, season with salt and pepper and if you like, add a bit of fresh oregano to dish.
Serve as a main course or as a mezé with crusty white bread and if you like, some Feta cheese.
Yield: 4 servings
Tips!
If you like it hot, spice the dish up with a hot seeded pepper or just add a bit of cayenne pepper. . . to taste!
Please note that the dish is always a bit tastier when you fry the sausages but not as healthy!
© KartiasM - February 2021