📝 About This Recipe
Hailing from the lush slopes of Mount Pelion, Spetzofai is a robust, country-style stew that celebrates the marriage of smoky sausage and sweet, charred peppers. This traditional 'meze' is defined by its thick, wine-infused tomato sauce and a gentle kick of heat that warms the soul. It is a humble yet explosive dish that captures the essence of Greek mountain cooking, perfect for mopping up with a crusty loaf of bread.
🥗 Ingredients
The Meat
- 500 grams Traditional Greek Country Sausage (Loukaniko) (cut into 1-inch thick rounds; look for leek or orange-scented varieties)
The Vegetables
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 3 large Green Bell Peppers (seeded and cut into thick strips or chunks)
- 2 large Red Horn Peppers (Florina style) (seeded and sliced into thick rings)
- 1 large Red Onion (halved and thinly sliced)
- 3 Garlic Cloves (thinly sliced)
- 1 Fresh Green Chili Pepper (finely chopped; adjust seeds for heat preference)
The Sauce and Aromatics
- 1/2 cup Dry Red Wine (Agiorgitiko or a similar medium-bodied red)
- 400 grams Canned Crushed Tomatoes (high-quality San Marzano or Greek tomatoes)
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano (preferably wild Greek oregano)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Sugar (to balance the acidity of the tomatoes)
- 1 Bay Leaf
- to taste Sea Salt and Black Pepper
- 2 tablespoons Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
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1
Place a large, deep skillet or a wide heavy-bottomed pot over medium-high heat and add 1 tablespoon of olive oil.
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2
Add the sliced sausage rounds in a single layer. Sear them for 3-4 minutes on each side until they are beautifully browned and have released some of their fragrant fat. Remove with a slotted spoon and set aside on a plate.
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3
In the same pan, add the remaining 3 tablespoons of olive oil. Toss in the green and red peppers. Sauté for about 8-10 minutes over medium heat until they are softened and show some charred, blistered spots.
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4
Add the sliced red onion to the peppers. Continue to sauté for another 5 minutes until the onion becomes translucent and slightly caramelized.
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5
Stir in the sliced garlic and the chopped chili pepper. Cook for just 1-2 minutes until the garlic is fragrant, being careful not to burn it.
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6
Clear a small space in the center of the pan and add the tomato paste. Cook the paste for 1 minute to 'toast' it, which deepens the flavor.
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7
Deglaze the pan by pouring in the red wine. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine simmer for 2 minutes until reduced by half.
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8
Pour in the crushed tomatoes and add the sugar, dried oregano, smoked paprika, and bay leaf. Season with a pinch of salt and pepper (be cautious with salt as sausages are already salty).
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9
Return the browned sausages and any accumulated juices back into the pan. Stir well to coat everything in the sauce.
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10
Reduce the heat to low, cover the pan partially, and let the stew simmer gently for 20-25 minutes. The sauce should thicken and become rich and glossy.
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11
Taste the sauce and adjust the seasoning if necessary. Remove the bay leaf.
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12
Remove from heat and let the dish rest for 5 minutes before serving. This allows the flavors to settle and the oil to slightly separate, which is the hallmark of a good Greek stew.
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13
Garnish with fresh parsley and serve warm.
💡 Chef's Tips
Always use a high-quality, coarse-ground 'country' sausage; if you can't find Greek Loukaniko, a spicy Italian sausage or Chorizo is a decent substitute. Don't rush the peppers; getting those slightly charred edges is essential for the smoky depth of the final sauce. If the sauce becomes too thick before the peppers are tender, add a splash of warm water or beef stock to loosen it. Be careful with the salt—tast the sauce only after the sausages have simmered for a while, as they will release their own salt into the stew. For an extra kick, leave the seeds in the chili pepper, or add a pinch of red pepper flakes during the garlic step.
🍽️ Serving Suggestions
Serve with a thick slab of feta cheese on the side to provide a cool, creamy contrast to the spice. Accompany with plenty of crusty sourdough or pita bread for dipping into the rich tomato oil. Pair with a glass of chilled, robust red wine like a Greek Xinomavro or a spicy Syrah. For a fuller meal, serve the stew over a bed of buttery rice pilaf or thick-cut fried potatoes. A simple Greek salad with cucumber and olives makes the perfect refreshing side dish.