RecipeTin Eats’ Greek spetsofai (sausage stew)

Name: RecipeTin Eats’ Greek spetsofai (sausage stew)
Cook time: 1 h
Yield: 4-6
Cuisine: Greek
Ingredients: 3 tbsp extra virgin olive oil, plus more to finish; 6 pork sausages (100-120g each); 1 red onion, halved then cut into 5mm slices; 3 capsicums, preferably one each red, yellow and green, cut into 1cm slices; 3 garlic cloves, finely chopped; 1 tsp smoked paprika (or substitute plain paprika); 1 tsp dried oregano; 2 tbsp tomato paste; 250ml (1 cup) pinot noir (can substitute chicken stock); 400g can crushed tomato; 125ml (½ cup) water; 1 tsp white sugar; 1 tsp cooking salt; ½ tsp black pepper

Nagi Maehashi

July 31, 2023

RecipeTin Eats’ Greek-style sausage stew.Rob Palmer; Styling Emma Knowles

easyTime:30 mins - 1 hourServes:4-6

This hearty Greek dish is traditionally served piled atop crusty bread. But it’s also delicious over a mound of small pasta, such as ditali, or Greek lemon rice.

Ingredients

3 tbsp extra virgin olive oil, plus more to finish
6 pork sausages (100-120g each)
1 red onion, halved then cut into 5mm slices
3 capsicums, preferably one each red, yellow and green, cut into 1cm slices
3 garlic cloves, finely chopped
1 tsp smoked paprika (or substitute plain paprika)
1 tsp dried oregano
2 tbsp tomato paste
250ml (1 cup) pinot noir (can substitute chicken stock)
400g can crushed tomato
125ml (½ cup) water
1 tsp white sugar
1 tsp cooking salt
½ tsp black pepper

To serve

crusty bread
1 green cayenne chilli, finely sliced (optional)

Method

Step 1
Heat 2 tbsp oil in a large non-stick pan over medium-high heat.
Step 2
Sear the sausages until they’re golden all over (about 5 minutes). Set aside on a plate.
Step 3
Still on medium-high, add another tablespoon of oil and cook the onion, capsicum and garlic for 5-6 minutes, until soft.
Step 4
While they’re cooking, cut the sausages into 8mm slices. Set aside.
Step 5
Add the paprika and oregano to the vegetables and cook for 1 minute, then add the tomato paste and cook for 2 minutes, stirring.
Step 6
Add the red wine and bring to a simmer, stirring occasionally, until reduced by half.
Step 7
Add the tomatoes, water, sugar, salt and pepper. Stir, then add the sausage slices, simmering on medium-low for 10 minutes, giving a gentle stir occasionally, until it is the consistency of a thick stew.
Step 8
Just before serving, slice and toast the bread. Place a slice of toast in each bowl, spoon on the spetsofai, garnish with fresh chilli slices (if using) and drizzle each with a little more olive oil.