Sausage-Pepper Stew from Pelion / Spetsofai
Sausage and pepper dishes are found all over the world. Spetsofai is the Greek version, a regional specialty from Pelion and Volos in Central Greece. You can use store-bought Florina peppers in brine for this dish. They are available in good supermarkets and Greek shops around the country.
- ½ kilo/1 lb. fresh beef or pork sausages
- 1 onion peeled, halved and sliced thin
- 2 garlic cloves
- 1 can Santorini tomatoes
- 4 large green bell peppers caps removed and seeded
- 3 roasted Florina Peppers drained
- ¼ cup extra-virgin Greek olive oil
- 2 tbs. red wine vinegar
- 1 tsp. dried Greek oregano or 2-3 sprigs fresh oregano
- Salt and freshly ground black pepper to taste
Separate the sausages, link by link. Cut into ½-inch round or oval slices. Heat 1 tablespoon olive oil in a nonstick skillet and saute the sausages over medium heat until browned and cooked through. Remove sausage from pan. Add onions and garlic and cook over low heat until soft, about 12 minutes.
In the meantime, cut the green peppers into 2.5 cm/one-inch wide strips. Cut the flame-roasted Florina peppers into 2.5 cm/one-inch wide strips and cut in half lengthwise to be about the same size as the green bell pepper strips. Heat the remaining olive oil in the skillet and saute the green peppers until soft but firm. Add the red peppers, toss to combine.
Add the sausage back to the skillet. Toss all together. Pour in vinegar, oregano and Santorini tomatoes. Cook all together for 12-15 minutes, for the flavors to meld. Remove and portion out onto individual plates. Serve, with a little feta on the side, if desired.