Spetsofai — Greek Country Sausage Braised with Peppers

⏱ 50 min · Serves 4

A rustic Pelion classic: coins of coarse, oregano-scented sausage simmered with sweet peppers in a garlicky tomato sauce until glossy and rich. Serve with crumbled feta and plenty of bread for mopping.

Per serving: 648 kcal · 30.0g protein · 18.0g carbs · 50.0g fat

Ingredients

• 600g coarse Greek country sausage (loukaniko) or other coarse pork sausage
• 3 tbsp olive oil
• 2 red peppers, cut into thick strips
• 1 green pepper, cut into thick strips
• 1 large onion, sliced
• 3 garlic cloves, sliced
• 1 tsp dried Greek oregano
• 1/2 tsp sweet paprika
• pinch of chilli flakes
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 100ml red wine
• 1 tsp red wine vinegar
• 1 tsp sugar (optional)
• 1 bay leaf
• salt and black pepper
• 100g feta, crumbled
• small handful flat-leaf parsley, chopped
• crusty bread, to serve

Method

1. Cut the sausages into thick 3cm coins on the diagonal.
2. Heat 1 tbsp olive oil in a wide heavy pan over medium-high heat and brown the sausage well on both sides, 5–6 minutes. Lift out and set aside.
3. Add the remaining oil, then the peppers and onion. Fry 8 minutes until softened and lightly charred at the edges.
4. Stir in the garlic, oregano, paprika, chilli flakes and tomato purée; cook 1 minute until fragrant.
5. Pour in the wine and let it bubble away for 2 minutes, scraping the base of the pan.
6. Add the tomatoes, vinegar, sugar, bay leaf and 100ml water. Season, return the sausage, and bring to a simmer.
7. Simmer uncovered, stirring now and then, for 25 minutes until the sauce is thick and glossy and the oil separates slightly.
8. Taste for salt, discard the bay leaf, scatter over the feta and parsley and rest 5 minutes before serving with bread.