Greek Sausage And Peppers In Red Wine & Tomato Sauce (Spetsofai)
Sausage And Peppers is a traditional local specialty from Pelion Greece. A spicy Greek Meze dish to enjoy with a glass of wine and lots of bread for dipping
- 500 grams / 1.1 lb Greek or Italian pork fennel sausage cut into 1-inch /2.5 cm chunks
- 1 small onion cut into 1-inch /2.5 cm chunks
- 1 medium-sized green bell pepper cut into 1-inch /2.5 cm chunks
- 2 small or 1 large tomato cut into 1-inch /2.5 cm chunks
- 80 ml sweet red wine
- fresh parsley chopped
- olive oil
- hot red pepper flakes
Heat a good splash of olive oil in a pan over high heat.
Add the sausages and cook until they get a golden brown color on all sides.
In the same pan add another splash of olive oil. Add the onions and the peppers and cook for 1-2 minutes.
Add sausages back to the pan. Pour in the wine and add the chopped tomatoes. Season with salt and pepper. Cook for 3-4 minutes until tomatoes start to drain and wine evaporates.
Add a splash of water, the parsley and pepper flakes to your liking. Reduce heat to medium and simmer covered for 10-15 minutes until sausage is cooked and a thick sauce has formed.
Ready to serve!