Spetsofai is a Greek dish made of sausages and peppers. Think of it as a Greek stir-fry, a one pan dish.The first time I tried Spetsofai was in the city of Volos. It’s a dish that’s native to the province of Thessaly, which lies between Macedonia and Attiki.
Traditionally, this sausage stew is spicy but you may certainly tone down the heat to your own liking. Spetsofai has its origins in the Pelion region of Thessaly: it’s a mountainous peninsula that protects Volos on one side and offering views of the nearby Sporades island just off into the Aegean.
The sausages used for Spetzofai are from Pelion but even in Greece these are hard to source so one could/may used their favourite sausage you may have on hand. Just don’t use hot dogs! I used Macedonian sausages which are spicy to begin with and I’ve topped the stew with one long, hot pepper for anyone wanting a little heat for their Spetsofai.
This dish suits colder temps more than in the summer but peppers are in season now, they are sweet and being a fella with parents from Florina – boy do we like our hot peppers.
This dish comes together in no time, the plate will be soon emptied and you’ll to make a second order as you get up to refill the drinks.Turn up the Greek music, pour the wine and let’s talk about life, thank God for good health and the good fortune of being Greek!
4 of your favourite sausages
1/4 cup olive oil
4 hot banana peppers
2 bell peppers ( red or yellow), sliced
2 medium onions, slices
3-4 cloves of garlic, minced
2 large ripe tomatoes, passed through a box grater
salt & pepper to taste
2 tsp. dry oregano
- Pre-heat a large skillet over medium-high heat and 2 tablespoons of olive oil. Once hot, add the sausages (whole) and brown the sausages on all sides then remove with a slotted spoon and reserve.
- Pierce the peppers a few times all around and add some more oil into the skillet (if needed). Fry the peppers whole until just brown and reserve. Now add the onions, garlic, sliced bell peppers, grated tomatoes and bring up to a boil. Add the sausages and fried peppers back into the skillet along with some salt and pepper and slightly cover and simmer for 15-20 minutes or until sauce has thickened.
- Remove cover, add dried Greek oregano and adjust seasoning with salt and pepper and add olive oil at the end and stir in. Serve on its own with some good crusty bread or on a bed of mashed potatoes or in this case, some creamy polenta.
- Serve with a Karipidis MerlotCab red from Thessaly.
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