Spentzofai (Greek Sausage & Peppers Stew)
A traditional Greek stew from Pelios with country sausages, red and green peppers, garlic, tomatoes and spices.
Ingredients
- 800 g country sausages (4 sausages) cut into thin vertical slices
- 2 green bell peppers coarsely chopped
- 2 red peppers coarsely chopped
- 1 large onion (or two small) thinly sliced vertically
- 1 clove garlic chopped
- 60 gr oxymel (mixture of vinegar and honey)
- 400 gr crushed tomatoes
- 50 ml water lukewarm
- fresh oregano leaves
- salt
- pepper
- olive oil
For serving (optional):
- Feta cheese grated or broken into pieces
- fresh oregano leaves
- olive oil
Instructions
- Heat 3 tablespoons of olive oil in a pan.
- Add the peppers, onion, salt, and pepper. Drizzle a little more olive oil if needed. Sauté for 5-6 minutes, allowing the vegetables to soften and caramelize slightly. Stir occasionally with a wooden spoon.
- Add the garlic and sausage, mix well and sauté for another 2 minutes.
- Pour in the oxymel and use a wooden spoon to scrape the flavorful bits stuck to the pan, ensuring all the rich tastes are incorporated into the dish.
- Add the water and the crushed tomatoes, and lower the heat to medium.
- Add a few leaves of fresh oregano, mix, and cook for 7-8 minutes until the sausages are cooked (cooking time depends on the type of sausage).
- Serve sprinkled with feta cheese, a few leaves of fresh oregano, and a little olive oil.
Notes
Chef’s tip: Be mindful not to overcook the vegetables to avoid excessive caramelization.
Tried this recipe?Let us know how it was!