Spetsofai -an unusual word to pronounce but a very hearty dish to eat.
This is another one of those dishes that I'm adding to my Greek Food and recipes here on the blog.
To be honest I've never made this dish before. It's been on my "make soon" list for awhile now.
But tell me, who can resist throwing a few simple ingredients together on these cooler nights and conjuring up this delightful winter dish? I know I can't. Give me a glass of Australian shiraz and my inspiration begins working overtime!
In it's complete simplicity, spetsofai is sausages and peppers. It traditionally hails from the Thessaly region of Greece and whilst it lends itself as a winter dish the produce it uses is more synonymous with summer. The traditional recipe is a little more spicy and uses loukaniko (the Greek word for sausage).
I was making this for a friend of mine and her eight year old so anything considered spicy was off limits. I added a little oomph to the spetsofai by using some smoked paprika and a little red wine.
I also found some thick organic pork sausages that tasted like real sausages-they didn't split nor spit at me when they were lightly fried.
Serve it up with some good mash or cous cous if you're lazy like me and make sure you have some crusty bread to mop up the delicious sauce.
Spetsofai
Ingredients
- 6 pork sausages , cut into thick pieces-or go the traditional route and use some loukaniko
- 2 red capsicums , cleaned and cut into strips
- 1 green capsicum, cleaned and cut into strips
- 2 bullhorn peppers, cleaned and cut into strips
- 1 red onion , finely sliced
- 2 cloves garlic, finely chopped
- 400 g tomatoes, tomato passata
- 1 cup water
- 1 tablespoon tomato paste
- ¾ cup red wine
- 1 pinch oregano, dried, preferably Greek
- 1 teaspoon smoked paprika
- salt and pepper to season
Instructions
- Heat a little olive oil over a medium heat and saute the sausages until they are browned and cooked through (10-12 mins). Once browned, remove and set aside.
- Using the same pan add a little more olive oil and add the capsicum medley along with the onions. Cook until softened-around 10 mins.
- Add the remaining ingredients and allow to come to the boil. Season with salt and pepper, reduce the heat and simmer the mixture for 20 mins.
- Add the sausages to the mixture-give everything a good stir and allow it to simmer for another 15-20 mins.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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