Spetzofai
A hearty and flavorful Greek sausage stew, originating from the Pelion mountain region. Spicy country sausages are simmered with colorful bell peppers and a rich tomato sauce, infused with oregano. It's a rustic dish perfect for a comforting meal.
🧂 Ingredients
- 500 g Spicy Greek country sausages (e.g., 'loukaniko')(Look for sausages with a bit of heat and good flavor. If unavailable, use a good quality spicy pork sausage.)
- 3 Bell peppers(A mix of colors like red, green, and yellow will add visual appeal and varied sweetness. Seeded and roughly chopped.)
- 400 g Canned crushed tomatoes(Good quality crushed tomatoes provide a rich base for the sauce.)
- 1 Yellow onion(Medium-sized, finely chopped.)
- 3 tbsp Extra virgin olive oil(For sautéing and richness.)
- 1 tsp Dried oregano(Crush between your fingers before adding for maximum aroma.)
- 2 cloves Garlic(Minced. Optional, but highly recommended for added depth of flavor.)
- 0.5 tsp Red pepper flakes(Optional, adjust to your spice preference. The sausages themselves are often spicy.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the sausages: If the sausages are very large, slice them into 1-2 inch pieces. If they are smaller, you can leave them whole or halve them lengthwise. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 200°C / 400°F). Add the sausage pieces and brown them on all sides until nicely colored, about 5-7 minutes. Do not cook through. Remove the browned sausages from the pot with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 7 minutes - 2
Sauté the aromatics: Add the remaining 2 tablespoons of olive oil to the pot if needed. Reduce the heat to medium (around 180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the chopped bell peppers and minced garlic (if using) and cook for another 5-7 minutes, stirring occasionally, until the peppers begin to soften and the garlic is fragrant. Be careful not to burn the garlic.
⏱️ 12 minutes - 3
Build the sauce: Stir in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Season with a pinch of salt and freshly ground black pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Reduce the heat to low (around 150°C / 300°F), cover, and let it simmer gently for 15 minutes to allow the flavors to meld.
⏱️ 15 minutes - 4
Combine and finish: Return the browned sausages to the pot with the tomato and pepper mixture. Stir to combine. Cover the pot again and continue to simmer gently over low heat for another 15-20 minutes, or until the sausages are cooked through and the sauce has thickened slightly to your liking. Taste and adjust seasoning with salt and pepper if necessary. The sauce should coat the back of a spoon.
⏱️ 20 minutes
💡 Pro Tips
- ✓For an authentic taste, use spicy Greek country sausages ('loukaniko').
- ✓This dish is a traditional specialty from the Pelion region of Greece.
- ✓Serve hot with plenty of crusty bread to soak up the delicious sauce. Feta cheese crumbled over the top is also a wonderful addition.
- ✓The stew thickens as it cools, so aim for a consistency you prefer when serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add more bell peppers, or a mix of different colored peppers, for extra sweetness and texture.
- Include diced potatoes or chunks of zucchini along with the peppers for a more substantial stew.
- A splash of red wine added after sautéing the vegetables can add another layer of complexity to the sauce.