A rustic spicy Greek dish made with a smoky sausage with lots of peppers in a rich tomato sauce. Spetsofai is a Greek dish, one found in many variations, and this is one of our takes on it, the famous Spetsofai from Pelio contains aubergines but as we don’t like them we follow the other varieties using lots of peppers.
This makes a great side dish to serve along with other Greek dishes, or perfect on its own served with lots of vegetables and some garlic roasted potatoes.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Skillet pans, not only are they great for frying but they can also go in the oven.
Now just a quick note about the seasoning we use in this dish, we have found these seasonings from http://www.soeasyseasonings.co.uk which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way.
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- 150g Matteson’s reduced fat smoky sausage – 12 syns (This can be found in the ready to eat meat section of most supermarkets in a blue wrapper)
- 1 red onion, roughly chopped
- 3 bell peppers of varying colours, deseeded and roughly chopped
- 1 tin chopped tomatoes
- 1 tablespoon tomato puree
- 125ml red wine – (we used an 8% vol wine for 4 syns but please check your own syn values as they vary) you can also use a red wine stock pot in replace of this but it will have a different taste once cooked.
- 2 teaspoons sweetener
- 1 bay leaf
- 2 teaspoons So Easy Seasonings Greek blend
- 1 teaspoon smoked paprika
- Roughly chop the sausage into bite sized pieces and gently fry in a frying pan until golden, remove from the pan and set aside.
- In the same pan fry the onion and peppersuntil starting to soften.
- Add the tomato puree and the greek seasoning and saute for a few minutes.
- Add the red wine and deglaze the pan making sure to stir in all those lovely crispy bits that have started to form on the bottom of the pan then stir in the tomatoes.
- Add the sweetener, bay leaf and paprika and simmer on a low heat for 25 – 30 minutes until reduced down and thickened.
- Stir through the sausages and simmer for 5 minutes, season to taste if needed, remove the bay leaf and serve immediately either as a side dish or a main dish with some rice and vegetables.