Mediterranean Sausage And Peppers Spetzofai Food

MEDITERRANEAN SAUSAGE AND PEPPERS - SPETZOFAI

Mediterranean Sausage and Peppers - Spetzofai image

Mediterranean Style Stewed Red and Green Peppers with a touch of sausage

Provided by OliveTomato.com

Time 32m

Number Of Ingredients 13

Ingredients

2 red bell peppers sliced
2 green bell peppers sliced
3 ounces sliced sausage
⅓ cup olive oil
2 garlic cloves sliced thinly
1 A pinch of sugar
⅛ teaspoon salt
12 ounces chopped tomato
freshly ground pepper
2 teaspoons Dry oregano
Whole Grain Bread
Feta
Pasta or rice

Steps:

In a large pan heat the olive oil.
Sauté the peppers and sausage for about 5 minutes.
Add the sugar, salt and garlic. Sauté for a few seconds, and then add the tomato. Stir well.
Lower the heat and simmer for about 20 minutes.
Add very little hot water if needed while simmering.
Remove from pan. Sprinkle some oregano and add some pepper.
Serve warm on pasta or rice or with bread and crumbled feta.

SPETZOFAI (GREEK SAUSAGE AND PEPPERS)

Spetzofai (Greek Sausage and Peppers) image

This is a dish typical to the Pilion region of mainland Greece. It is hearty winter fare, and much loved at the tavernas catering to skiers.

Provided by evelynathens

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium onions, chopped coarse
3 tablespoons olive oil
2 lbs spicy country sausage, cut into thick slices (if you can access greek sausage, all the better)
2 red bell peppers, chopped coarse
1 large ripe tomatoes, finely chopped with juice
1 garlic clove, sliced
1/2 cup dry red wine
1 dash cayenne
salt and pepper

Steps:

In a heavy-bottomed frying pan or skillet, sauté 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 cayenne, and season to taste. Cover and cook for 20-25 minutes, stirring occasionally.
Spoon onto serving plates and serve warm. A favorite with rice or mashed potatoes.

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