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 sticky. Scoop it up with warm bread and a slab of feta, and you've basically got a taverna table in your kitchen.

Per serving: 712 kcal · 32.0g protein · 18.0g carbs · 56.0g fat

Ingredients

• 600g coarse Greek loukaniko or other coarse pork sausage (orange-and-oregano if you can find it)
• 3 tbsp olive oil, plus extra to finish
• 2 red peppers, cut into thick strips
• 1 green pepper, cut into thick strips
• 1 large onion, sliced
• 4 garlic cloves, thinly sliced
• 1 tsp dried Greek oregano
• 1/2 tsp sweet paprika
• 1/4 tsp chilli flakes (optional)
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 100ml red wine
• 1 tsp red wine vinegar
• 1 tsp sugar (if needed)
• 1 bay leaf
• Salt and black pepper
• 150g feta, in thick slabs
• Small handful flat-leaf parsley, chopped
• Crusty bread, to serve

Method

1. Cut the sausages into thick 3cm coins. Heat 1 tbsp olive oil in a wide, deep frying pan and brown the sausage over medium-high heat for 5–6 minutes until well coloured. Lift out and set aside.
2. Add the remaining 2 tbsp oil to the pan with the peppers and onion. Fry over medium-high heat for 8–10 minutes, letting them catch and blister at the edges.
3. Stir in the garlic, oregano, paprika and chilli flakes and cook for 1 minute, then add the tomato purée and fry for another minute until darkened.
4. Pour in the wine, scrape the base clean and let it bubble away for 2 minutes.
5. Add the chopped tomatoes, bay leaf, vinegar and a splash of water. Return the sausage, season, and simmer uncovered on low for 20–25 minutes, stirring now and then, until the sauce is thick and glossy and oil pools at the edges.
6. Taste: add the sugar if the tomatoes are sharp, and more salt and pepper as needed. Discard the bay leaf.
7. Nestle the slabs of feta on top, cover and leave off the heat for 3 minutes to soften. Scatter with parsley, drizzle with olive oil and serve straight from the pan with plenty of bread.