Spetsofai is a rustic spicy dish made with thick country sausages and peppers in a rich tomato sauce. You can find this Greek dish in many variations. The famous spetsofai from Pelion contains aubergines, while in most areas, it is prepared with green or multicoloured mild bell peppers. If using mild sausages, spice it up with peperoncino or red hot chili peppers and hot paprika.
prep time 15 min cook time 35 min
ingredients for 4
- 4 country sausages, sliced
- 1 onion, roughly chopped
- 2-3 garlic cloves, finely chopped
- 1 sweet red pepper, roughly chopped
- 1 yellow pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato puree
- a glass (cup) of water
- 4-5 tablespoons extra virgin olive oli
- 1 glass red wine
- 1 bay leaf (optional)
- peperoncino
- 2-3 teaspoons paprika
- salt and pepper
1. Place a saucepan over high heat, add 1 tablespoon olive oil and sauté the sausage until nicely coloured. Don’t crowd the pan. Remove with a slotted spoon and set aside.
2. Into the same pan add the rest of the oil, the chopped onion and sauté for 1-2 minutes. Add garlic and tomato puree and cook for another minute. Add the peppers and continue to cook.
3. Deglaze with red wine scraping the bottom of the pan with all the yummy parts and wait the wine to evaporate. Add crushed tomatoes, water, herbs and spices, turn the heat to medium and cook for 15 min with the lid on.
4. Add sausages and cook for another 15-20 min until the sauce thickens. Check the seasoning.
5. Pair it with lots of crusty bread to wipe up all the delicious sauce or serve as a main dish with basmati rice.
BUON APPETITO!