Greek Sausage In Sauce (Spetsofai)
Sausage And Peppers is a traditional local specialty from Pelion Greece. A spicy Greek Meze dish to enjoy with a glass of wine and lots of bread for dipping
Servings: 4 people as Meze or 2 as main course
Calories: 446kcal
Ingredients
- 450 grams ( 1 lb) Greek or Italian pork fennel or leek sausage sliced into 1-inch /2.5 cm-thick pieces
- olive oil
- 100 grams (1 small) onion cut into 1-inch /2.5 cm-thick pieces
- 200 grams (1 large) green bell pepper cut into 1-inch /2.5 cm-thick pieces
- 400 grams (3 small) tomatoes cut into 1-inch /2.5 cm-thick pieces
- 80 ml sweet red wine
- 1 tablespoon fresh parsley chopped
- 1 tablespoon sweet or hot red pepper flakes
- 1 teaspoon sweet paprika
Instructions
- Heat a good splash of olive oil in a skillet or frying pan over high heat.
- Add the sausages and brown well all around.
- Remove the sausages (and any browned bits) with a slotted spoon and set aside in a bowl. Drain most of the oil from the pan. Leave only a small amount to saute the vegetables.
- Toss in the onions and cook for a minute over moderate heat stirring, and scraping the bottom with a wooden spoon.
- Add the bell peppers and cook for a minute more.
- Add the tomatoes and cook for another minute. Season lightly with salt and generously with ground pepper.
- Transfer the sausages back to the pan and pour in the wine.
- Cook for 3-4 minutes on high heat without stirring until the wine evaporates.
- Stir in the red pepper flakes, paprika, and parsley.
- Pour in ¼ cup hot water.
- Cover and simmer for about 10 minutes over moderate heat.
- Serve warm with some crusty bread and red wine on the side.
Nutrition
Serving: 1g | Calories: 446kcal | Carbohydrates: 10g | Protein: 18g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 86mg | Sodium: 832mg | Potassium: 688mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1349IU | Vitamin C: 59mg | Calcium: 45mg | Iron: 2mg