Spetzofai

Spetzofai

Spetzofai

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

This is a traditional dish, originally from Volos in Greece and it was the second recipe I cooked at Taverna O’Pseiras, this time with Harris. It is simple yet so delicious. Any good-quality chunky sausages can be used.

Ingredients

Quantity Ingredient
1/2 cup extra-virgin olive oil
2 large red capsicums, sliced
2 large yellow capsicums, sliced
2 large green capsicums, sliced
3 red onions, chopped
6 greek-style village sausages, sliced
8 large ripe tomatoes, whizzed in a food processor
or 3 cups bottled tomato purée
2 small dried red chillies, crumbled
1 cup water
1 teaspoon sea salt flakes
1 teaspoon sugar

Method

  1. Heat the oil in a large frying pan. Add the capsicums and onions and cook for 5–8 minutes, or until just softened. Remove with a slotted spoon, and place in a large saucepan, leaving the oil in the frying pan.
  2. Add the sausages to the frying pan and cook, turning occasionally, for 3–4 minutes, or until well browned.
  3. Transfer the sausages to the large saucepan with the capsicums and onions. Place the saucepan over a medium heat, add the processed tomatoes or tomato purée, chillies, water, salt and sugar and season with some freshly ground black pepper. Bring the mixture to simmering point, partially cover and cook for 10 minutes.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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