Spetsofai is a traditional Greek dish, especially popular in mountain Pelion , in the region of Volos (Magnesia). It’s a rustic, hearty stew made with spicy country sausages, bell peppers, and tomatoes, often flavored with garlic and herbs. Known for its smoky, savory, and slightly spicy flavors, Spetsofai is a perfect example of comforting Greek country cuisine, enjoyed best with fresh bread and good wine.
Ingredients:
- 4 traditional sausages (preferably spicy)
- 4 large bell peppers (mixed green and red). I used Pementos de Padron
- 2 large tomatoes, grated
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1/2 cup olive oil
- 1 teaspoon sugar (to reduce the acidity of the tomatoes)
- 1 teaspoon smoked paprika (optional, for extra flavor)
- Salt and freshly ground pepper
- A pinch of oregano or thyme (optional)
Instructions:
- Prepare the sausages: Cut the sausages into large pieces (about 4-5 cm – I like to cut them in a bit smaller pieces). In a large pan, heat half the olive oil and sauté the sausages until browned on all sides. Remove the sausages from the pan and set them aside.
- Sauté the vegetables: In the same pan, add the remaining olive oil and sauté the onions until softened and translucent. Add the garlic and bell peppers, and continue sautéing for 5-7 minutes until they soften and get a bit of color.
- Cook with tomatoes: Add the grated tomatoes, sugar, smoked paprika (if using), salt, pepper, and a pinch of oregano or thyme. Let the sauce simmer for about 10-15 minutes until it thickens slightly.
- Final cooking: Add the sausages back into the pan with the peppers and tomato sauce. Stir everything together and let it simmer for another 10 minutes to allow the flavors to blend.
- Serving: Spetsofai is served hot, ideally with fresh bread to soak up the sauce – yummy yummy yummy 🙂 – or with fried potatoes or mashed potatoes.
Kali Orexi 🙂