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5.0 from 3 votes

Spentzofai (Greek Sausage & Peppers Stew)

A traditional Greek stew from Pelios with country sausages, red and green peppers, garlic, tomatoes and spices.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Course: Main Course
Cuisine: Greek

Ingredients

  • 800 g country sausages (4 sausages) cut into thin vertical slices
  • 2 green bell peppers coarsely chopped
  • 2 red peppers coarsely chopped
  • 1 large onion (or two small) thinly sliced ​​vertically
  • 1 clove garlic chopped
  • 60 gr oxymel (mixture of vinegar and honey)
  • 400 gr crushed tomatoes
  • 50 ml water lukewarm
  • fresh oregano leaves
  • salt
  • pepper
  • olive oil
For serving (optional):
  • feta cheese grated or broken into pieces
  • fresh oregano leaves
  • olive oil

Instructions

    Cup of Yum
  1. Heat 3 tablespoons of olive oil in a pan.
  2. Add the peppers, onion, salt, and pepper. Drizzle a little more olive oil if needed. Sauté for 5-6 minutes, allowing the vegetables to soften and caramelize slightly. Stir occasionally with a wooden spoon.
  3. Add the garlic and sausage, mix well and sauté for another 2 minutes.
  4. Pour in the oxymel and use a wooden spoon to scrape the flavorful bits stuck to the pan, ensuring all the rich tastes are incorporated into the dish.
  5. Add the water and the crushed tomatoes, and lower the heat to medium.
  6. Add a few leaves of fresh oregano, mix, and cook for 7-8 minutes until the sausages are cooked (cooking time depends on the type of sausage).
  7. Serve sprinkled with feta cheese, a few leaves of fresh oregano, and a little olive oil.

Notes

  • Chef’s tip: Be mindful not to overcook the vegetables to avoid excessive caramelization.
  • Be mindful not to overcook the vegetables to avoid excessive caramelization.