Spetzofai - Greek-Style Sausage and Peppers Video
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Video:Spetzofai: Greek Sausage & Peppers

with John Mitzewich

Spetzofai is a rustic Greek sausage and pepper dish. This versatile spetzofai recipe is quite simple to make, yet it bursts with flavor. See how it's done!See Transcript

Transcript:Spetzofai: Greek Sausage & Peppers

Hi, I'm Chef John Mitzewich for About.com. Today we're doing a Greek recipe called Spetzofai. It's a delicious and very easy sausage and pepper dish.

Sausage Spetzofai Ingredients

This dish starts with 1 lb of spicy country sausage. I'm using a nice spicy Italian sausage. We're going to cut it into about 1-inch pieces. And for the rest of the ingredients we need:
  • 2 chopped bell pepper
  • 1 chopped onion
  • 6 Greek pepperoncini, which are a little bit spicy
  • 1 tsp dried oregano
  • 1/2 cup tomato - I used canned plum tomatoes because tomatoes aren't in season

Heat the Spetzofai Sausages

In a saute pan, take 3 tbsp of olive oil and on medium heat, and saute the sausage pieces until they are nicely brown. Take your time, you want some nice color and caramelization on there. See that. Here's a sausage close up. A nice color on those is going to help flavor the dish. It's also going to cook out some of the extra fat.

Add the Onions

Once those have cooked for 7-8 minutes, you could drain these in a colander, but I'm going to tilt the pan and use a paper towel to wipe out the excess grease. Then dump in the onions and cook those until they get nice and soft, sweet and slightly browned. About 5-6 minutes on medium heat.

Cook the Peppers

Then add the peppers. Throw in the pepperoncini, I'm going to leave them whole, I just want to subtly flavor this with a little heat and sharpness from the brine. I'm not going to cut those so people can pick them out. I'm going to put in the 1/2 cup of tomatoes diced, the dried oregano, and a couple tablespoons of wine, red or white.

Serve the Spetzofai

Cook that on medium heat until the vegetables are just tender. You can leave them a little crisp if you want, but I like to cook them almost soft. And that's it! So simple. Now, you could add garlic to this dish, but my sausage had a lot of garlic so I didn't, but that's up to you. Serve that warm.

It's very versatile; great with eggs, great with potatoes, rice, pasta, or just serve it like this, as is. There we go, that is our Greek spetzofai, much easier to make than say, by the way. I hope you give it a try. Enjoy.

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