Greek “Spetzofai” a Sausage and Peppers Stew
Winter has finally made his presence felt. It's freezing outside! What better way to warm up than a traditional course from northern Greece? "Spetzofai" is a specialty from mountainous Pelion, the mythic homeland of the Centaurs, and is the perfect mezze to accompany your wine. Enjoy and get Warm!!!
- 2 pork sausages (country-style, preferably smoked, sliced diagonally)
- 2 green pepper (fresh, chopped into large chunks)
- 1 red pepper (fresh, chopped into large chunks)
- 1 tomato
- 200 g concentrated tomato juice
- 1 tsp double concentrated tomato paste
- 1 tsp thyme (dried)
- 50 ml white wine (dry)
- 1 peperoncino (or red hot chili pepper flakes)
- 3 tbsp olive oil
- 1/2 beef stock (optional)
- 1 pinch sugar
Grate each half of the tomato on the largest holes of a grater over a bowl until all that’s left is the flattened tomato skin to be discarded. Cut sausages and peppers appropriately.
Heat some oil in a nonstick low stock pot, then briefly saute sausage over high heat until lightly browned. In the meantime, add also the peppers. After about 10 minutes, add the wine, close lid and let it evaporate substantially, so only the flavor remains behind.
Add tomatoes, thyme, peperoncino and the stock. Add some water. Stir to coat the ingredients and cover the pot. Reduce heat to low.
Attention to the water quantity. We want a thick sauce at the end of cooking!Allow to simmer over low heat, stirring occasionally. Add some extra water if needed. At about 40 minutes, when sausage and peppers are tender and tomato sauce is thickened, remove from heat. Serve hot.
- Serve it with feta cheese or potatoes and country-style bread on the side.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.