Mediterranean Sausage and Peppers Stew
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-1 kilo light green non spicy peppers (ex. bell peppers, original dish is made with green cubanelle peppers)
-1/2 kilo red non spicy peppers (ex. red bell peppers, originally made with red roasting pimentos)
-600 gr country pork sausage with leek (if you dont like leek just choose one without)
-400 gr chopped tomatoes
-a touch of hot pepper flakes-cut the peppers in bite sized pieces
-cut sausage in thick slices
-on medium heat heat some oil in a large pot, sear sausage slices on both sides, remove
-in the same pot with the sausage drippings add the peppers and stir, then cover, turn on low and let the peppers soften for about 10 minutes
-add tomatoes, hot pepper flakes, the sausage and enough water to almost cover everything
-simmer until peppers have almost melted and the tomato sauce is thick
-serve with fries, mash potatoes, or simply enjoy with your favourite kind of bread and feta cheese -
what’s the name of this dish?
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The italian version is widely known simply as "sausage and peppers".
Here we call it "spetzofai". -
oh, seems yummy, I will try it
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Post a picture when you make it!
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I’m preparing this recipe now. I made two kind of homemade sausage at last weekend. I put it outside to make it dry faster. yesterday I was back home to check if the sausage is dry enough. it’s abit wet on the surface. after a whole night of drying, this morning its become hard and solid. I will post several pictures of it.
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I put some wild tiny apple add flavor, potatoes and gingers, I use two kindof sausage, sweet and hot pepper.
put some water
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Nice!!!
Looks delicious!
What did you serve it with? Your version would look awesome with rice! -
sure with rice. I use the rest too make a noodle as nextdays breakfast. thx Mr. Grotomode. I think I will try more Greek recipes, afriend recomment me mousaka, tzatziki and gyro!
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Would you recommend using chorizo as the sausage? Or is it too spicy?
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Of course you can use chorizo.
You could even use two or three different types of saussage. -
Of course you can use chorizo.
You could even use two or three different types of saussage.What about kielbasa? Would you recommend?
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Never tried it.
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