Monday, September 28, 2009

Spetzofai: Country Sausage with Peppers & Tomato

The choice of peppers is yours, but unless the sausage is extremely mild, red bell peppers are always a good choice. For mild sausage, try Greek pepperoncini or other mildly hot pepper. In this recipe, I used our local handmade sausage (loukaniko) which has enough spice to make my eyes water, so I chose red, green and orange (sweeter) bell peppers. Note: This is delicious on the second day as well!

Prep Time: 10 minutes
Cook Time: 35 minutes


· 2 pounds of spicy country sausage
· 2 medium onions
· 1 red bell peppers
· 1 yellow bell peppers
· 1 green bell peppers
· 1 large ripe tomato, finely chopped with juice
· 1 clove of garlic, sliced
· 1 tablespoon white or red wine
· 3 tablespoons of olive oil


Cut sausage into slices. Peel onions and cut into chunks. Trim peppers and remove seeds. Cut into chunks.
In a heavy-bottomed frying pan or skillet, saute the onion in the olive oil over medium heat until translucent, about 5-8 minutes stirring constantly with a wooden spoon. Add sausage, peppers, chopped tomato and juice, and garlic, and stir until all ingredients are well mixed. Stir in wine and cover. Cook for 20-25 minutes, stirring occasionally.
Spoon onto serving plates and serve warm. A favorite with rice.
Yield: serves 4

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