Sausage and Peppers Recipe (Greek Spetzofai) | Supergolden Bakes

This Greek sausage and peppers recipe – Spetzofai – is hearty, smoky and simmered in a rich tomato sauce. Perfect with crusty bread, over rice or a side of fries, this one-pot wonder brings Mediterranean comfort straight to your table.

Find the detailed recipe with notes on Supergolden Bakes: https://www.supergoldenbakes.com/sausage-peppers-recipe-spetzofai/

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INGREDIENTS

4 tbsp virgin olive oil, or more as needed
3 green peppers, sliced
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 spicy green pepper, sliced (optional)
4 cloves garlic, sliced or chopped
1 pound (450g) pork sausage, sliced see notes
1 cup (150g) cherry tomatoes, halved
1 tsp salt
⅓ tsp black pepper
1 tsp sweet paprika
⅓ tsp hot paprika
1 tsp sugar
1 tbsp apple cider vinegar
14 oz (400g) canned tomatoes (fire roasted tomatoes are ideal)
⅓ tsp red pepper flakes or to taste
2 tbsp ouzo or tequila (optional)
Salt and pepper, to taste
Fresh thyme or oregano, to garnish

INSTRUCTIONS

1. Heat olive oil in a large skillet and sauté the peppers and sliced garlic for 5-10 minutes, or until they start to soften.

2. In the same pan, push the peppers aside, add the sliced sausages and cook until they are colored on both sides.

3. Add the seasoning, vinegar and sugar. Stir in the fresh sliced tomatoes and cook until they start to soften.

4. Add the canned tomatoes and simmer, stirring often, until the sauce has thickened and peppers are completely soft. Stir in a little water, as needed, if the pan is getting too dry.

5. Drizzle with ouzo (or similar) if using and set alight to blister the peppers and add a hint of smokiness. The alcohol will burn out fairly quickly but stand back just in case!

6. Taste, adjust seasoning and sprinkle with fresh thyme. Serve hot with plenty of bread for dipping or spoon over pasta or rice.