Hearty One-Pan Sausage, Pepper and Onion Braise (Spetsofai)
 
Prep time
Cook time
Total time
 
A hearty winter dish with sausages, pepper, onions and garlic in a delicious red wine sauce.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 6
Ingredients
  • 3 TBSP. extra virgin olive oil
  • 1 lb. organic pork sausages, sliced into ½” rounds
  • 2 red bell peppers, cleaned and cut into ribbons
  • 1 green bell pepper, cleaned and cut into ribbons
  • 1-2 sweet banana peppers, cleaned and cut into strips
  • 1 small red onion, sliced
  • --- sea salt and freshly ground pepper
  • 2 cloves of garlic, minced
  • 14 oz. tomato passata (or crushed tomatoes)
  • 1 TBSP. tomato paste
  • ¾ cup of red wine
  • 2 tsp. Greek oregano
  • 1 tsp. smoked paprika
Instructions
  1. Heat the olive oil over medium heat in a non-stick skillet. Add the sausages and sauté them until they are browned on both sides and cooked through (about 10 minutes). Remove from the pan, set aside and keep warm.
  2. Using the same pan, add the peppers and the onion, season generously with salt and pepper and cook until softened. If necessary, add a little more olive oil. Then add the garlic and cook for a few minutes more, until everything is nicely browned.
  3. Deglaze the pan with the wine and then add the remaining ingredients. Allow everything to come to a boil. Return the sausages to the pan, give everything a good stir and allow it to simmer for 15-20 minutes or until most—but not all—of the liquid has evaporated. (There should be enough sauce left in the pan). Serve with a piece of Greek Feta on the side and some hearty bread to mop up the delicious sauce.
Notes
I often cook the sausages briefly under the broiler, to render some fat, before slicing them for the recipe. This way they become lighter and even more flavorful. I think this extra step is worth it, if you have the time.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/one-pan-sausage-pepper-and-onion-braise/