Spicy sausage & pepper stew

Name: Spicy sausage & pepper stew
Yield: Serves 4
Cuisine: Greek
Ingredients: salt and ground black pepper; 45 ml/3 tbsp chopped fresh flat leaf parsley, to garnish; 150 ml/¼ pint/⅔ cup hot water; salt and ground black pepper; 5 ml/1 tsp dried oregano or some sprigs of fresh thyme; 5 ml/1 tsp dried oregano or some sprigs of fresh thyme; 500 g/1¼ lb spicy sausages (use Italian garlic, Merguez or Toulouse sausages if you cannot find Greek sausages); 400 g/14 oz tomatoes, peeled and roughly sliced; 500 g/1¼ lb spicy sausages (use Italian garlic, Merguez or Toulouse sausages if you cannot find Greek sausages); 500 g/1¼ lb spicy sausages (use Italian garlic, Merguez or Toulouse sausages if you cannot find Greek sausages); 500 g/1¼ lb spicy sausages (use Italian garlic, Merguez or Toulouse sausages if you cannot find Greek sausages); 500 g/1¼ lb spicy sausages (use Italian garlic, Merguez or Toulouse sausages if you cannot find Greek sausages); 675 g/1½ lb red and yellow bell peppers, preferably thin, elongated ones; 75 ml/5 tbsp extra virgin olive oil; 675 g/1½ lb red and yellow bell peppers, preferably thin, elongated ones

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

This dish, spetzofai pilioritiko, is a speciality of the Pelion, the beautiful mountain range that towers over the city of Volos on one side and the blue Aegean on the other, on the eastern coast of Greece. You will find spetzofai in all the region’s picture-postcard villages. Visit Milies, Tsagkarada, Zagora or Makrinitsa and you will inevitably find it bubbling in the kitchen, but it is also popular on all the nearby islands of Skiathos, Alonnisos and Skopelos.

Ingredients

Europe
Greece
Autumn
October
August
September
Mediterranean

Ingredients

Method