Greek cuisine · Soups & Stews

Spetsofai

Pelion-style pan stew: hearty lamb sausage braised with colorful peppers in a thick tomato sauce.

Ingredients · for 4 servings

• 500 g coarse lamb sausage
• 3 green pointed peppers
• 2 red peppers
• 2 onions
• 3 cloves garlic
• 400 g strained tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the lamb sausages into 3 cm pieces, seed the peppers and cut into wide strips, cut the onions into wedges and the garlic into slices.
2. Heat 3 tbsp olive oil in a wide pan and brown the sausage pieces over high heat for 4–5 min. all over, then remove.
3. Add the remaining oil, fry the peppers and onions over medium heat for 8–10 min. until the pepper skin blisters and the edges darken.
4. Roast the garlic, tomato paste, oregano and chili flakes for 1 min. until fragrant, then pour in the strained tomatoes and 100 ml water.
5. Return the sausage and braise covered over low heat for 20 min., then reduce uncovered for 5–8 min. until the sauce clings thickly to the spoon and oil separates out.
6. Season with salt and pepper, sprinkle with chopped parsley and serve straight from the pan with fresh bread.