Best Spetsofai Recipes

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"SPETSOFAI" GREEK COUNTRY SAUSAGE CASSEROLE



This sausage dish is the specialty of the Mount Pilion area. Mostly served during the winter months in the mountain tavernas. Local people still make their own spicy sausage. I spent Easter there, wanted to taste the dish made by the locals but cause of Lent they didn't serve any meat dishes. So I bought some & this is how I made...

Provided by Maria *

Categories     Pork

Time 1h

Number Of Ingredients 8

1/2 lb spicy sausages, sliced 1/2 in. thick (pork or beef)
3 Tbsp olive oil
3 medium sized tomatoes, peeled, halved, seeded & grated
8 red & green peppers, seeded & cut into 1/2 in. strips (jullienne)
2 medium size onions, sliced in rings
2 clove garlic, minced
1/8 tsp sugar
parsley for garnish

Steps:

  • 1. Slowly saute the peppers in 2 Tbsp olive oil, until they brown slightly. Add the onion & garlic and saute for 5 minutes longer. Add the tomatoes & season with very little salt, pepper & sugar. Simmer for 20 to 25 minutes or until sauce thickens.
  • 2. In another pan lightly saute the sausages, in the remaining oil. If you prefer you can grill the sausage or even BBQ. Add them to the peppers -tomato sauce and simmer together for 5 more minutes. Garnish with chopped parsley. Serve hot with a rice pilaf and a glass or two of wine:)

SPETSOFAI



Spetsofai image

Greek dish of sausages, eggplants and peppers. The 50 minutes cooking time is not really all "passive" time, because part of the time the sauce is simmering you are sauteing the meat and vegetables.

Provided by echo echo

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs eggplants, sliced
2 lbs tomatoes, peeled,seeded and mashed or 1 (28 ounce) can tomato puree
1 medium onion, chopped
1 teaspoon paprika
1 teaspoon sugar
1 lb country sausage, sliced thin
1 lb green bell pepper, cut in strips
olive oil
1/4 cup rose wine
salt and pepper
instant mashed potatoes or flour (optional)
snipped parsley

Steps:

  • Sprinkle the eggplant slices with salt; let stand 1/2 hour, rinse and drain.
  • In a saucepan simmer the mashed or puréed tomatoes, onion, paprika and sugar 15-20 minutes over medium-low heat.
  • Meanwhile, sauté eggplant and green peppers in olive oil; start with 2 Tbs oil and add 1 Tbs at a time as needed, using only the minimum amount of oil necessary.
  • Remove eggplants and green peppers from heat, drain and add to tomato sauce; simmer 15 minutes more.
  • Brown sausages in skillet with no fat added; remove from heat and drain off sausage fat.
  • Add sausages to tomato sauce with wine and simmer another 10 minutes.
  • Add salt and pepper to taste.
  • If necessary to thicken sauce, add some mashed potato flakes or flour and simmer 2-3 more minutes, stirring.
  • Remove from heat.
  • Sprinkle parsley over top before serving.

SPETSOFAI



Spetsofai image

Categories     Pork     Soup/Stew     Lunch     Sauté     Stew

Number Of Ingredients 10

2 tablespoons Olive Oil
3 pounds Pork Sausage, thick slices
4 Bell Peppers, red and green, cut into strips
1 Yellow Onion, peeled and chopped
3 Tomato, peeled and chopped (sub canned tomatoes)
3 clove Garlic, peeled and finely diced
1 tablespoon Tomato Paste
1 cup Red Wine or Stock
1 teaspoon Oregano, dried
1 Salt and Pepper to taste

Steps:

  • In a large frying pan, heat olive oil and saute sausages over medium heat for 10-minutes.
  • Remove from pan.
  • Add tomatoes, garlice tomato paste, wine, oregano, salt and pepper and stir.
  • Simmer for 20-minutes.
  • Add sausages and simmer for 20-minutes.
  • Add water if too thick.
  • Serve with rice or bread.

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