Spetsofai: Greek Sausage and Pepper Stew Recipe

Spetsofai — an unusual word to say, and a wonderfully hearty dish to eat.

This is one of the classic recipes I’m adding to my Greek food collection. Simple ingredients, robust flavours and minimal fuss make spetsofai a perfect comfort meal for cooler evenings.

I’ll be honest: this was the first time I cooked it myself, but it quickly earned a permanent place on the rotation. Who can resist sausages, peppers and tomatoes simmered together until everything is tender and mingled? Paired with a glass of something full-bodied, it makes for a relaxed, satisfying dinner.

About Spetsofai

In its simplest form, spetsofai is sausages and peppers. The dish originates from the Thessaly region of Greece and is traditionally made with loukaniko (Greek sausage). Although often served in winter, the main vegetables — ripe tomatoes and peppers — are summer staples, so the dish bridges seasons very nicely.

My Version

I was cooking this for a friend and her eight-year-old, so I kept the heat low and focused on smoky, rounded flavours rather than spice. A teaspoon of smoked paprika and a splash of red wine added depth without overwhelming young palates. I also used thick organic pork sausages that held together well when lightly browned.

Serve spetsofai with mashed potatoes, couscous, or boiled rice and always have crusty bread on the side to mop up the sauce — the sauce is the best part.

Recipe

Spetsofai

Serves: 6 | Prep: 15 mins | Cook: 1 hr | Total: 1 hr 15 mins

Cuisine: Greek

Author: Peter G

Rating: 5 from 2 votes

Ingredients

• 6 pork sausages, cut into thick pieces — or use traditional loukaniko if available
• 2 red capsicums (bell peppers), cleaned and cut into strips
• 1 green capsicum, cleaned and cut into strips
• 2 bullhorn peppers, cleaned and cut into strips (or substitute more bell peppers)
• 1 red onion, finely sliced
• 2 cloves garlic, finely chopped
• 400 g tomato passata (or canned crushed tomatoes)
• 1 cup water
• 1 tbsp tomato paste
• ¾ cup red wine
• 1 pinch dried oregano (preferably Greek)
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Olive oil for frying

Instructions

1. Heat a little olive oil in a heavy-based pan over medium heat. Brown the sausages on all sides until cooked through (about 10–12 minutes). Remove and set aside.
2. In the same pan add a touch more olive oil if needed, then add the sliced capsicums and onions. Cook until softened and slightly caramelised, around 8–10 minutes.
3. Add the chopped garlic, tomato passata, tomato paste, red wine and water. Stir in the smoked paprika and oregano. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20 minutes to allow the flavours to develop.
4. Return the sausages to the pan, stirring them into the sauce. Simmer uncovered for another 15–20 minutes until the sauce has thickened and the sausages are infused with the pepper-tomato flavours. Season with salt and pepper to taste.
5. Serve immediately with mashed potatoes, couscous, or rice and plenty of crusty bread for dipping.

Peter’s Tips

• Choose sausages with good texture and flavour — thick pork sausages or loukaniko work best. If the sausages are very fatty, trim a little before cooking.
• Smoked paprika adds a warm, rounded smokiness without heat. For a spicier version, add a pinch of chili flakes or use spicy loukaniko.
• Leftovers reheat well and the flavours often improve the next day. Store refrigerated for up to 3 days.
• For a vegetarian alternative, substitute sausages with firm smoked tofu or large portobello mushrooms and use vegetable stock in place of water and wine.

Nutrition (per serving)

Serving Suggestions and Variations

Spetsofai is versatile. Serve it over creamy mashed potatoes for a traditional feel, spoon it over couscous for a lighter option, or pile it on rice for a filling family meal. Add olives or a splash of lemon at the end for extra brightness. If you have fresh summer tomatoes, use them instead of passata for a chunkier sauce.

Simple, rustic and generously flavoured, spetsofai is a dish that showcases how a few everyday ingredients can produce something deeply satisfying. Enjoy!

© Souvlaki For the Soul