Spetsofai (σπετζοφάϊ)

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!

Spetsofai (σπετζοφάϊ)

(serves 4)

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

 

  1. 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.
  2. 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.
  3. 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.
  4. Serve with a Karipidis MerlotCab red from Thessaly.

 

© 2011,
Peter Minakis

. All rights reserved.

Print Friendly, PDF & Email

38 Comments for “Spetsofai (σπετζοφάϊ)”

Helene

says:

I never heard of that recipe before. I’m so glad you continue to share them with us. I always discover something new to me on your blog. Looks delicious.

Mochachocolata Rita

says:

i love 1 pan dish ^_^ and i love how it looks so rustic…i’ll try doing a chinese/indonesian version ;)

Kalyn

says:

Sounds very good. I don’t think I’ve seen this type of sausage here though. What else could you use?

Proud Italian Cook

says:

Hot and spicy, my kind of food! I love hot Italian sausage,so I know I’d like this, I’d take that long hot pepper on top too!

Psychgrad

says:

Looks really good. I like spicy food – so I’d probably opt for spicy sausage. Is there a Greek version of spicy Italian sausage?

Peter G

says:

Great job with the spetsofai Peter. I love this dish a lot. Gotta love one pan wonders.

Antonia

says:

I love the look of this dish – all the better for being made in one pan, in my book! I’m guessing you could substitute any kind of sausage really? I’ve not come accross Macedonian sausages before.

kittie

says:

Click… Tagged in my ever-increasing to-make list!

I can just imagine dipping crusty bread into the juices – I bet it tasted fabulous :)

Maryann

says:

The more I learn about Greek food, the more I love it. I was just reading a bit of history of how the Greeks inhabited most of southern Italy at one time. No wonder I see the connection.
This reminds me of our sausage and peppers. Nice post, Peter.
Thanks for your support while the Gremlins took over. Much appreciated :)
Should I…….???…”BOOKMARKED!!” haha

Patricia Scarpin

says:

Another one my dad would go crazy over, Pete. Do you own a crystal ball or something? :)

Peter M

says:

Helene, that’s what my blog’s about…showcasing delicious Greek dishes & more.

Mocha, 1 pan dishes are quick and all the flavours meld together.

Kalyn, although not the same taste…you could use garlic, Toulouse or Italian sausage in this type of dish.

Marie, hot Italian would work just fine here.

Psych, the Macedonian sausage is a spicy leek sausage, sold at St. Lawrence market too.

Pete, I’ve enjoyed this dish ever since first eating it in 1980.

Antonia, unless you have a large Greek population there, it could be hard to find outside of Greece. I make my own.

David, thank you…it’s our own Bangers & Peppers! lol

Maryann, yes indeed…Calabria and Sicily was long ago inhabited by Greeks. Back then, the eldest son was always given land. The second & other sons were sent off to distant places for their own land…Magna Grecia…what is now Italy.

Allen

says:

Thank you for teaching me a new word – I’ve never heard the term concasse before. The dish look great, I love the sausage and pepper combination. It’s even better that it’s a one pan meal :-)

Fearless Kitchen

says:

Delicious as usual! It has a strong resemblance to something we used to eat when I was young, although with more (and frankly more interesting) veggies. Perfect for early-season baseball, too!

glamah16

says:

Now this is what my CS would proclaim ‘A Mans Dish’. I would eat it alongside some orzo.

Rosie

says:

Looks gorgeous Peter and one pan dishes are fantastic. I wish I sitting down to this dish right now!

Peter M

says:

Patricia, no ESP powers!

Allen, it’s just a French term for something most already know how to do.

Fearless, what veggies did you use?

Threeforks, the different peppers do have subtle differences in taste too.

Glam, orzo sounds like a great side.

Lori Lynn, with the pepper on top, only those that want some heat can cut a piece.

Rosie, I was a little busy and this came together quick.

Sonia, indeed it was.

Maria, stir-fry is the 1st thing that came to mind.

Jessy and her dog Winnie

says:

This looks delicious! My family would really like this. . hmm maybe i should make this!

Susan from Food Blogga

says:

Mmmm…my dad ordered a similar meal the other night when he was visiting. Honestly, yours sounds so much better, Peter. :)

StickyGooeyCreamyChewy

says:

Okay, I’m drooling now. That looks like a great dish. Any suggestions on what might work in place of Macedonian sausage? I’ve never seen that around here.

ruthEbabes

says:

I really shouldn’t look through food blogs when I’m just about to make lunch…. I really want this!!!!! The plan for lunch tho is a cheese sandwich and a pear… doesn’t compare really.

Núria

says:

Hola Chico! It shows in your dishes that you are a springfull mood!!! Isn’t it great to have some sunny and warm days ahead?
Very nice presentation Peter :D

Hunter Angler Gardener Cook

says:

Ah, spetsofai! I’ve made versions of this for years, but always with hot Italian sausage. Do you have a recipe for this sausage? What ingredients make a Macedonian sausage a Macedonian sausage?

And what wine would be good with this? Agiorgitiko?

Peter M

says:

Susan, home cooked is usually better, no?

Sticky, Toulouse or a Spicy Italian would work fine.

Hunter, I made Macedonian sausages last yr. and if you do a blog search, you’ll find the recipe. As for a Greek wine pairing, a Kir Yianni Merlot would pair nicely.

Sharlene

says:

Hi Peter,

My boyfriend just came back from Greece bringing with him a whole lot of Greek sausage, so I thought it was an ideal time to try out your sausage dishes. Although he had seen spetsofai on menus, my boyfriend has never tasted it. He loved this one! So did my other flatmate. Thanks again! I’m becoming a better and better cook :) Thanks for the recipes!

Anonymous

says:

I live in GR and make this dish (minus the eggplant) using ‘Pelion sausages’, which are made with beef and are rather dry in texture. Most certainly a ‘stir-fry’ rather than a ‘stew’ as Sam commented. Haven’t thought of adding paprika but will try it out next time.
Kalo Pascha!
Olga

says:

Greek sausage and peppers! I love it. I particularly love the use of hot peppers in here. That’s not something you get in your typical Italian deli wedge. Love the idea of having it on polenta too.