Spetzofai — Greek Sausage and Pepper Stew

Authentic spetzofai recipe in a clay pot — Greek sausage and pepper stew in rich tomato sauce

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Spetzofai — Greek Sausage and Pepper Stew

Spetzofai is the rustic sausage and pepper stew of the Pelion peninsula — thick loukaniko braised low and slow with sweet and hot peppers, red wine, and tomato. One pot, deeply satisfying, and unmistakably Greek.

Servings servings

Prep Time 15

Cook Time 55

Total Time 1 10

Ingredients

700 g loukaniko Greek pork sausage, cut into 5cm (2-inch) rounds 1½ lbs
3 large sweet red peppers (Florini or red bell peppers), sliced into thick strips
2 Italian green peppers, or 1 large green bell pepper, sliced
1-2 hot peppers or ½ tsp red chili flakes, to taste
1 large onion, halved and thinly sliced
3 clove garlic, smashed
400 g canned crushed tomatoes 14 oz
1 tablespoon tomato paste
120 ml dry red wine ½ cup
4 tablespoons olive oil, divided
1 teaspoon dried oregano
2 bay leaves
salt and freshly ground black pepper to taste
flat-leaf parsley, to finish optional
crusty bread, to serve

Instructions

Heat 2 tablespoons olive oil over medium-high heat in a wide, heavy pan. Add sausage rounds in a single layer. Brown 3–4 minutes per side until deeply golden. Remove and set aside.
Reduce heat to medium. Add remaining 2 tablespoons olive oil. Cook sliced onion 8–10 minutes until soft, translucent, and just beginning to turn golden.
Add the smashed garlic cloves and cook, stirring, for 1 minute until fragrant. Do not let it color.
Add all peppers — sweet red, green, and hot. Cook over medium heat for 10 minutes, stirring occasionally, until softened and beginning to blister.
Push the peppers to the edges. Add tomato paste to the center of the pan. Cook 2 minutes undisturbed until it darkens to brick color. Stir through the peppers.
Pour in the red wine and scrape up all the browned bits from the bottom. Let reduce by half, about 3 minutes.
Add crushed tomatoes, oregano, bay leaves, and a generous amount of freshly ground black pepper. Stir to combine.
Return the sausage rounds to the pan, pressing them into the sauce so they are mostly submerged. Bring to a gentle simmer.
Reduce heat to low. Set the lid slightly ajar. Cook 30–35 minutes, stirring every 10 minutes, until the sauce has thickened, the fat has rendered and integrated, and the peppers are completely tender.
Discard bay leaves. Taste and adjust salt. Scatter parsley over the top if using. Serve directly from the pan with plenty of crusty bread.

Notes

On sourcing loukaniko: Look for it at Greek or Mediterranean grocery stores. If unavailable, mild Italian sausage with fennel is the closest substitute.

Make-ahead: Spetzofai is better the next day. Store covered for up to 4 days. Reheat gently over low heat.

Freezer: Up to 2 months.

Heat level: One hot pepper gives gentle background warmth. Omit for mild, add two for real heat.

Author: Nikolaos Saragias

Calories: 620kcal

Course: Main Course

Cuisine: Greek

Keyword: Greek sausage stew, loukaniko recipe, spetzofai recipe

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