📝 About This Recipe
Hailing from the lush mountain villages of Pelion, Spetsofai is a robust, soul-warming Greek classic that celebrates the harmony of spicy country sausage and sweet garden peppers. This vibrant meze features a thick, wine-infused tomato sauce that clings to every morsel, offering a perfect balance of heat, acidity, and herbal depth. It is the ultimate rustic comfort food, traditionally enjoyed with a glass of bold red wine and plenty of crusty bread to soak up the glorious juices.
🥗 Ingredients
The Proteins and Aromatics
- 500 grams Greek Country Sausage (Loukaniko) (cut into 1-inch thick diagonal slices; look for varieties with orange peel or leek)
- 4 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 large Red Onion (halved and thinly sliced into half-moons)
- 3 pieces Garlic Cloves (thinly sliced)
The Peppers
- 2 large Green Bell Peppers (seeded and cut into thick strips)
- 2 large Red Bell Peppers (seeded and cut into thick strips)
- 2 pieces Anaheim or Banana Peppers (mildly spicy, sliced into rings)
- 1/2 teaspoon Dried Chili Flakes (Boukovo) (adjust based on desired heat level)
The Braising Liquid and Seasoning
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Xinomavro)
- 1 tablespoon Tomato Paste (concentrated)
- 400 grams Canned Crushed Tomatoes (or grated fresh summer tomatoes)
- 1 teaspoon Dried Oregano (Greek wild oregano is best)
- 1/2 teaspoon Sugar (to balance the acidity of the tomatoes)
- to taste Sea Salt (be cautious as sausages are already salty)
- 1/2 teaspoon Freshly Ground Black Pepper
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped)
- 50 grams Feta Cheese (crumbled (optional))
👨🍳 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 pieces in a single layer. Brown them for 3-4 minutes per side until they develop a deep, caramelized crust and have rendered some of their fat. Remove the sausages 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. Lower the heat to medium and add the sliced onions. Sauté for 5 minutes until they become translucent and soft.
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4
Add all the sliced peppers (green, red, and mild chili) to the pan. Cook for 8-10 minutes, stirring occasionally, until the peppers have softened and started to brown at the edges.
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5
Stir in the sliced garlic and the dried chili flakes (boukovo). Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Make a small clear space in the center of the pan and add the tomato paste. Cook the paste for 1-2 minutes to 'toast' it, which deepens the flavor and removes the raw metallic taste.
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7
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the skillet.
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8
Once the wine has reduced by half, add the crushed tomatoes, sugar, dried oregano, and black pepper. Stir well to combine.
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9
Return the browned sausages and any accumulated juices back into the pan. Stir to coat the meat and vegetables in the sauce.
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10
Reduce the heat to low, cover the pan partially, and simmer for 15-20 minutes. The sauce should thicken and become rich and glossy.
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11
Taste the sauce. Add salt only if necessary, as the sausage and feta garnish provide significant saltiness.
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12
Remove from heat and let the dish rest for 5 minutes before serving. This allows the flavors to meld perfectly.
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13
Garnish with fresh parsley and a sprinkle of crumbled feta if desired. Serve warm directly from the pan for a rustic feel.
💡 Chef's Tips
Use a high-quality Greek sausage (Loukaniko) containing orange peel or leek for the most authentic flavor profile. Don't rush the peppers; they need time to soften and release their natural sugars to balance the spicy sausage. If the sauce becomes too thick during simmering, add a splash of warm water or more wine to loosen it. For a smokier flavor, you can char the peppers over an open flame and peel them before adding them to the stew. Avoid using pre-ground black pepper; freshly cracked pepper provides a floral heat that complements the boukovo perfectly.
🍽️ Serving Suggestions
Serve with a side of thick-cut, toasted sourdough bread or pita to mop up the tomato and wine sauce. Pair with a chilled glass of Ouzo or a bold Greek red wine like Xinomavro to cut through the richness. Accompany with a block of high-quality feta cheese drizzled with olive oil and oregano. Add a dollop of Greek yogurt on the side to provide a cool contrast to the spicy flavors. Serve as part of a larger meze spread alongside tzatziki, dolmades, and kalamata olives.