This traditional Spetsofai recipe brings the bold flavors of Greek cuisine right to your table in just 40 minutes.
A hearty combination of spicy sausages, vibrant peppers, and rich tomato sauce creates a mouthwatering appetizer that’s both rustic and satisfying.
With 437 calories per portion, this authentic Greek dish delivers the perfect balance of protein and healthy fats, making it an excellent choice for anyone seeking a flavorful Mediterranean starter.
The stewed meats and vegetables merge beautifully, creating an irresistible aroma that’ll transport you straight to a cozy taverna in Greece.
Ingredients for Spetsofai
- Sausages: 4 medium spicy country sausages (95g each), sliced for even cooking
- Aromatics: 1 red onion and 2 garlic cloves, bringing essential flavors
- Peppers: 1 each of green, yellow, and sweet red peppers for color and taste
- Tomato Base: 1 tin chopped tomatoes and 1 tbsp tomato paste for rich sauce
- Liquids: 1 cup water and 1 glass red wine for depth
- Oil: 4-5 tbsps olive oil for sautéing
- Seasonings: Sugar, bay leaf, chili peppers (optional), paprika, sea salt, and pepper
Step-by-Step Instructions
- Sear the Sausages: Heat 1 tbsp olive oil and brown the sausages until nicely colored. Set aside on paper towels.
- Build the Base: In the same pan, sauté onions with remaining oil, add garlic and tomato paste for a minute.
- Add Peppers: Incorporate all peppers and sauté until they begin to soften.
- Create the Sauce: Deglaze with wine, add tomatoes, water, seasonings, and simmer covered for 25-30 minutes.
- Final Touch: Return sausages to the pan, cook until sauce thickens to desired consistency.
Cooking Techniques
This rustic Greek dish uses a simple two-step cooking method that builds amazing flavor! Start by sautéing the sausages until they get a nice brown color – this creates those tasty browned bits at the bottom of the pan.
Don’t skip the step of deglazing with red wine – it lifts up all those flavorful browned pieces and adds wonderful depth to your sauce.
The slow simmer at the end helps the peppers become tender and lets all the flavors come together beautifully.
Easy Variations
While traditional spetsofai uses country sausages, you can adjust the spiciness to your taste. For a milder version, skip the chili peppers and use sweet Italian sausages instead.
Don’t have all three pepper colors? No problem – use whatever bell peppers you have on hand. You can even add sliced mushrooms or zucchini for extra vegetables.
If you prefer not to use wine, substitute with chicken broth or extra water and a splash of vinegar.
Serving Ideas
This hearty dish shines as both a main course and appetizer! Serve it in small portions with crusty bread to start your meal, or make it a main dish over fluffy basmati rice.
Try it with orzo pasta or creamy mashed potatoes too. Add a simple Greek salad on the side and some crumbled feta on top for an extra touch of Greek flavor. The sauce is perfect for soaking up with warm pita bread!
Storage Tips
This dish actually tastes even better the next day! Let it cool completely, then store in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of water if needed and warm gently on the stovetop or microwave. You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating.
Traditional Spetsofai (Spetzofai)
Equipment
- Saucepan
Ingredients
Main Ingredients
- 4 medium spicy country sausages sliced (approx. 95g each)
- 1 red onion roughly chopped
- 2 cloves garlic finely chopped
- 1 green pepper roughly chopped
- 1 yellow pepper roughly chopped
- 1 sweet red pepper roughly chopped
- 1 tin chopped tomatoes
- 1 tbsp tomato paste
- 1 cup water
- 4-5 tbsps olive oil
- 1 glass red wine
- 1 tsp sugar
- 1 bay leaf optional
- 2 chili peppers optional
- 1 pinch paprika
- sea salt and freshly ground pepper to taste
Instructions
- To prepare this delicious Greek dish, place a saucepan over high heat, add one tbsp of olive oil and sauté the sausages, until nicely coloured. Remove with a slotted spoon and drain on some kitchen paper and leave them aside.
- Into the same pan, add the rest of the olive oil, the chopped onion and season with freshly ground pepper; sauté for a minute. Add the garlic and tomato paste and sauté for one more minute. Add the peppers and continue sautéing.
- Deglaze with the red wine, scraping the bottom of the pan, with all the delicacies, and wait for it to evaporate. Then add the sugar, the canned tomatoes, a cup of water, the herbs and spices, turn the heat down to medium and cook for 25-30 minutes with the lid on, until the peppers tenderise.
- Add the sausages and cook a little bit longer, until the sauce thickens. Check for seasoning; if you’re using too spicy or salty sausages, you’ll probably won’t need to add any salt or pepper.
- Serve while still hot with some crusty bread aside or as a main dish with basmati rice. Enjoy!