Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil
- 450 g smoked country-style sausages, sliced into 1.5 cm rounds
- 1 large yellow onion, thinly sliced (about 250 g)
- 3 bell peppers (mix of red/green/yellow), sliced into 1 cm strips (about 500 g)
- 4 garlic cloves, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes (or up to 1/2 tsp)
- 1 tbsp tomato paste
- 400 g canned crushed tomatoes
- 120 ml dry white wine (or 120 ml water)
- 1 tsp granulated sugar
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp red wine vinegar (optional, for finishing)
- 2 tbsp chopped fresh parsley (or a little fresh oregano)
- To serve: crusty bread or fries; optional crumbled feta
Do This
- 1. Brown sliced sausage in olive oil over medium-high heat; remove to a plate.
- 2. Sauté onion and peppers with a pinch of salt until softened and lightly golden.
- 3. Add garlic, oregano, paprika, and chili flakes; cook 30 seconds.
- 4. Stir in tomato paste, then deglaze with white wine; simmer 1 minute.
- 5. Add crushed tomatoes, sugar, salt, and pepper; return sausage and any juices.
- 6. Cover and simmer on low for 20 minutes; uncover and simmer 8–10 minutes to thicken.
- 7. Finish with vinegar (optional) and parsley; serve hot with bread (and feta if you like).
Why You’ll Love This Recipe
- One pan, big payoff: smoky sausage and sweet peppers braise into a rich, jammy sauce.
- Meze or main: serve with bread for dipping, or with fries/rice for a hearty dinner.
- Weeknight-friendly: simple chopping, mostly hands-off simmer time.
- Flexible heat level: keep it mild or add more chili for a spicier taverna vibe.
Grocery List
- Produce: 1 large yellow onion, 3 bell peppers (any colors), 4 garlic cloves, fresh parsley (optional), optional lemon wedges
- Dairy: optional feta cheese
- Pantry: extra-virgin olive oil, dried oregano, sweet paprika, red pepper flakes, tomato paste, canned crushed tomatoes (400 g), dry white wine (or water), sugar, kosher salt, black pepper, red wine vinegar (optional), crusty bread (to serve)
Full Ingredients
For the Spetzofai
- Extra-virgin olive oil: 2 tablespoons
- Smoked country-style sausages: 450 g (about 1 lb), sliced into 1.5 cm (1/2-inch) rounds
- Yellow onion: 1 large (about 250 g), thinly sliced
- Bell peppers: 3 medium (about 500 g total), sliced into 1 cm (1/2-inch) strips (a mix of colors looks beautiful)
- Garlic: 4 cloves, thinly sliced (or finely minced)
- Dried oregano: 1 teaspoon
- Sweet paprika: 1/2 teaspoon
- Red pepper flakes: 1/4 teaspoon (mild) to 1/2 teaspoon (medium)
- Tomato paste: 1 tablespoon
- Canned crushed tomatoes: 400 g (14 oz)
- Dry white wine: 120 ml (1/2 cup) (or substitute 120 ml water)
- Granulated sugar: 1 teaspoon (balances acidity; optional but recommended)
- Kosher salt: 3/4 teaspoon, plus more to taste
- Freshly ground black pepper: 1/4 teaspoon
- Red wine vinegar: 1 tablespoon (optional, for a brighter finish)
- Fresh parsley: 2 tablespoons, chopped (or use a small amount of fresh oregano)
To Serve (Choose One)
- Crusty bread: for soaking up the sauce
- Fries or roasted potatoes: classic taverna-style pairing
- Cooked rice or orzo: to turn it into a saucy main
- Optional feta: 60 g (about 1/2 cup) crumbled on top
Step-by-Step Instructions
Step 1: Prep your ingredients for fast cooking
Slice the sausage into 1.5 cm (1/2-inch) rounds. Thinly slice the onion, slice the peppers into strips, and slice the garlic. Measure out the oregano, paprika, chili flakes, tomato paste, wine, and crushed tomatoes so everything is ready to go.
Pan note: A 30 cm (12-inch) heavy skillet or shallow Dutch oven with a lid is ideal.
Step 2: Brown the sausage for smoky flavor
Heat 2 tablespoons olive oil in a large skillet over medium-high heat for 1 minute. Add the sliced sausage in a single layer (work in two batches if needed to avoid crowding).
Cook for 4–6 minutes, turning occasionally, until the edges are browned and some fat has rendered. Transfer the sausage to a plate, leaving the flavorful drippings in the pan.
Step 3: Soften the onions and peppers until sweet and glossy
Reduce heat to medium. Add the sliced onion and peppers to the skillet. Sprinkle with a small pinch of the measured salt (this helps them soften).
Cook for 10–12 minutes, stirring often, until the onions are translucent and the peppers are softened with a few lightly golden edges. If the pan looks dry at any point, add 1 tablespoon water and scrape up the browned bits.
Step 4: Bloom the garlic and spices
Add the sliced garlic, dried oregano, sweet paprika, and red pepper flakes. Stir constantly for 30–45 seconds, just until fragrant. Keep the heat at medium so the garlic doesn’t burn.
Step 5: Build the tomato base and deglaze
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Pour in the white wine (or water) and scrape the bottom of the pan to dissolve any browned bits.
Simmer for 1–2 minutes until the liquid reduces slightly and the alcohol smell (if using wine) softens.
Step 6: Braise until saucy and tender
Add the crushed tomatoes, sugar, remaining salt, and black pepper. Return the sausage to the skillet along with any juices from the plate. Stir well.
Bring the sauce to a gentle simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring once or twice to prevent sticking.
Step 7: Uncover and thicken to a rich, rustic sauce
Remove the lid and continue simmering over low for 8–10 minutes, stirring occasionally, until the sauce is thick enough to cling to the sausage and peppers. If it thickens too much, splash in 1–2 tablespoons water to loosen.
Taste and adjust seasoning. Depending on your sausage, you may want an extra pinch of salt or a bit more chili.
Step 8: Finish bright and serve
Turn off the heat. Stir in the red wine vinegar (optional, but excellent for balancing the sweetness of peppers and tomatoes). Sprinkle with chopped parsley.
Serve hot as a meze with crusty bread for dipping, or as a main with fries, roasted potatoes, rice, or orzo. If using feta, crumble it over the top right before serving so it stays creamy.
Pro Tips
- Choose the right sausage: A smoked, garlicky, country-style pork sausage (or Greek-style smoked sausage) gives the most authentic depth. Avoid very lean sausages; a little fat makes the sauce glossy.
- Don’t rush the peppers: That 10–12 minute sauté is where the sweetness develops. It’s the difference between sharp vegetables and a mellow, taverna-style stew.
- Control the heat: Keep simmering at a gentle bubble on low. A hard boil can make the sauce taste harsh and cause sticking.
- Thicken on purpose: The uncovered simmer at the end concentrates flavor. Stop when the sauce coats a spoon and the oil just begins to gleam on top.
- Balance at the finish: If the tomatoes are very acidic, add an extra 1/2 teaspoon sugar. If it tastes flat, add the vinegar or a small pinch more salt.
Variations
- Spicier village-style: Replace the chili flakes with 1 fresh red chili (thinly sliced) added with the garlic, or add 1/4 teaspoon cayenne with the spices.
- Extra tomato richness: Use 200 g crushed tomatoes + 200 g diced tomatoes for a chunkier, more rustic texture.
- Oven-finished (hands-off): After Step 6, transfer to an oven-safe pan, cover, and bake at 190°C (375°F) for 20 minutes. Uncover and bake 10 minutes to thicken.
Storage & Make-Ahead
Cool to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered skillet over low heat for 8–10 minutes, adding 1–2 tablespoons water if the sauce has thickened too much. Spetzofai tastes even better the next day as the flavors mingle, making it a great make-ahead dish for casual gatherings. Freezing is possible for up to 2 months, but the peppers will soften further upon thawing; thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate (based on 4 servings, without bread or feta): 560 calories, 30 g protein, 41 g fat, 18 g carbohydrates, 5 g fiber, 10 g sugars, 1250 mg sodium. Values vary by sausage brand and salt level.
