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Greek Spetsofai | Spicy Sausage and Pepper Stew
(0)
40 min
Quick
Knuspr-Küche
Griechisches Spetsofai ist ein traditioneller Schmortopf aus dem thessalischen Pilion-Gebirge. Saftig angebratene Bauernbratwurst trifft auf aromatisch geschmorte Spitzpaprika, sonnengereifte Tomaten und feine Kräuter, verfeinert mit einem Schuss trockenem Rotwein. Ein herzhafter, mediterraner Herbstklassiker, der im Handumdrehen auf dem Tisch steht!
Preparation method
Preparation & searing
Cut the bratwurst into approx. 1.5 to 2 cm thick slices. Wash, deseed, and cut the red bell pepper and pointed bell pepper into bite-sized pieces. Peel the red onions and cut into wedges. Peel and finely chop the garlic cloves.
Heat 2 tbsp of extra virgin olive oil in a large, deep skillet or Dutch oven. Fry the sausage slices over medium to high heat for 4–5 minutes until golden brown and crispy all over. Then remove the sausage slices with a slotted spoon and set aside on a plate.
Braising & finishing
Add the remaining olive oil (1 tbsp) to the same pan. Add the prepared pepper pieces and onion wedges and fry vigorously for approx. 5–7 minutes until they take on a bit of color and release their full aroma. Stir in the chopped garlic and 2 tbsp of tomato paste and roast briefly for 1 minute.
Chef's tip
Spetsofai can be prepared ahead of time wonderfully: reheated the next day, the flavorful sausage and pepper sauce often tastes even more intense as the spices fully infuse.
For an extra spicy kick, you can sauté a fresh red chili pepper cut into thin rings along with the garlic instead of chili flakes.
110 min
Masterpiece
