For once, I’m bringing you a dish with lots of peppers, NONE of which are poblano or jalapeno. After the last several weeks, where my blog stats indicated that the vast majority of people landed here by searching for something related to the word “poblano,” I felt like I better post a Greek recipe soon, so I don’t lose my Greek cred. 😉
Spetzofai is a very simple, rustic Greek dish of Greek sausage (loukaniko), peppers, and tomatoes. Greek loukaniko is preferred for this recipe, but if you can’t find it, any sausage you want to use will be just fine. Loukaniko is usually flavored with orange zest (among many other herbs and spices) and my favorite type is a spicier version, one that we often just sliced into coins and fried up as appetizers before family dinners. (Yum.)
You can vary the heat level based on your own tastes, be in through the use of different peppers, using a spicier sausage, or even just something like crushed red pepper flakes. But no matter what, I always recommend a hunk of crusty bread for sopping up the sauce and some Greek cheese, of course.
2 Tbsp. olive oil
1.5 – 2 lbs. loukaniko or other sausage, sliced into 2″ pieces
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
1 banana pepper, sliced into rings
1 large onion, thinly sliced
3 cloves garlic, minced
1 tsp. dried oregano
1/4 cup dry red wine
1 cup crushed tomatoes
1/4 cup water or broth
Heat a Dutch oven over medium-high heat and add the oil. Once hot, brown the sausage on all sides (in batches, if necessary), and then remove to a plate. Pour off most of the fat.
To the pot, add the peppers and onions and cook, stirring occasionally, until they begin to get tender. Stir in the garlic and oregano, and cook an additional 1-2 minutes.
Add the red wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes and broth or water, along with salt and pepper to taste. Put the sausage back into the pot.
Bring the mixture to a low boil, and then cover with a lid. Simmer over low heat until the sauce is thickened and the sausages are cooked.
Spetzofai (Greek Sausage and Peppers)