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RecipeTin Eats’ Greek spetsofai (sausage stew)

RecipeTin Eats
RecipeTin Eats

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

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.

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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

  1. Step 1

    Heat 2 tbsp oil in a large non-stick pan over medium-high heat.

  2. Step 2

    Sear the sausages until they’re golden all over (about 5 minutes). Set aside on a plate.

  3. Step 3

    Still on medium-high, add another tablespoon of oil and cook the onion, capsicum and garlic for 5-6 minutes, until soft.

  4. Step 4

    While they’re cooking, cut the sausages into 8mm slices. Set aside.

  5. 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.

  6. Step 6

    Add the red wine and bring to a simmer, stirring occasionally, until reduced by half.

  7. 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.

  8. 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.

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RecipeTin EatsRecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.

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