Spetzofai (spetsofai) – Sausages with peppers and tomato

Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe.

Traditional recipe for spetzofai (spetsofai) – Greek sausages with peppers and tomato recipe


Σπετσοφάι. If you are looking for a traditional and simple rustic Greek recipe, this is it! Spetzofai (sometimes spelled spetsofai) is a humble food that is made with a few simple ingredients. This recipe is a shining example of how basic items, treated well, can produce something lovely!

Spetzofai (spetsofai) can either be served as a meal or as a meze. It goes amazingly well with ouzo, or ouzo based drinks like our ouzo lemonade. You should always try to serve it with some olives (our marinated olives would be perfect!) and cheese; feta or a nice sharp kefalotyri would be ideal accompaniments. And don’t forget the bread! A perfect spetzofai has just enough liquid that a nice piece of bread can soak it up and clean your plate.

Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe.

What colour bell pepper should be used in spetzofai (spetsofai)?

We use three bell peppers in our recipe and always use at least two different colours of bell pepper. We really like how different the flavours are between green and red bell peppers, but really any bell pepper will work. The sweetness of the red pepper however is really quite typical in a traditional Greek spetzofai (spetsofai) recipe.

What is Greek sausage?

Greek sausage, or loukaniko, is usually made of pork and occasionally lamb (or a combination of the two). It is often flavoured with orange, fennel and garlic. It is a firm sausage and it holds up really well in cooking. We love to buy loukaniko and store it in the freezer so that it’s available when we need it.

What is the best way to serve spetzofai (spetsofai) – Sausages with peppers and tomato

Although this recipe can be served as a meal, spetzofai (spetsofai) is one of our most preferred mezes. We love to serve this alongside other mezes like little fried fish, fava and dolmades. A selection of amazing mezes, good drinks, and family and friends is all you need to create memorable moments!


Looking for ideas on how to use bell peppers? Check out these recipes as well:

Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)

Grilled zucchini and bell pepper salad

Grilled vegetables (Λαχανικά στη σχάρα)

Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe.
Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe.

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Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe.
Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe.

Spetzofai (Spetsofai) - Greek sausages with peppers and tomato

Traditional recipe for spetzofai (spetsofai) - Greek sausages with peppers and tomato recipe
5 from 7 votes
Print Pin Rate
Course: Main Course, meze
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 571kcal
Author: Mia Kouppa

Equipment

  • 1 large frying pan

Ingredients

  • 450 grams loukaniko (Greek sausage) cut into chunks
  • ¼ cup olive oil
  • 2 red onions cut into chunks
  • 3 bell peppers (see Recipe Note) cut into chunks
  • 3 garlic cloves finely chopped
  • 1 tbsp tomato paste
  • 4 tomatoes cut into chunks
  • 2 teaspoon dry oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼-½ teaspoon red chili flakes
  • ½ cup water
  • ¼ cup ouzo
  • 2 tbsp chopped fresh parsley

Instructions

  • Heat the olive oil in a large frying pan over medium high heat and then add the sausage. Cook for approximately 15 minutes turning the sausage over midway through the cooking time. Remove the cooked sausage from the frying pan and set aside on a plate.
    450 grams loukaniko (Greek sausage), ¼ cup olive oil
  • Without cleaning the frying pan add the onion and saute for approximately 5 minutes, stirring occasionally. Add the peppers and garlic and cook for an additional 5 minutes. Next, add the tomato paste and the tomatoes. Cook, stirring regularly for an additional 5 minutes.
    2 red onions, 3 bell peppers (see Recipe Note), 3 garlic cloves, 1 tbsp tomato paste, 4 tomatoes
  • Add the oregano, paprika, salt, chili flakes and water. Return the sausage to the pan. Stir and cover. Cook for approximately 5 minutes or until the peppers are soft. Continue to cook, uncovered, until the sauce reaches the desired consistency. Add in the ouzo, stir and cook for a minute or two more.
    2 teaspoon dry oregano, 1 teaspoon paprika, 1 teaspoon salt, ¼-½ teaspoon red chili flakes, ½ cup water, ¼ cup ouzo
  • Sprinkle with fresh parsley, serve immediately and enjoy!
    2 tbsp chopped fresh parsley

Notes

We use 1 green pepper and 2 red peppers for our spetzofai, but you can use any variety or combination of bell peppers you prefer.
We prefer our spetzofai (spetsofai) with chunks of pepper and sausage.  If you would like the cooking time to be reduced, cut your ingredients into smaller pieces.

Nutrition

Calories: 571kcal | Carbohydrates: 17g | Protein: 20g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1345mg | Potassium: 894mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4041IU | Vitamin C: 139mg | Calcium: 49mg | Iron: 2mg

Thanks for sharing!

6 Comments

  1. We lived in Hungary for 7 years and this is very similar to a Hungarian dish called “lecsó.” Although in Hungary it’s normally just tomatoes, onions, and peppers, many of our friends in Budapest added sausage to it which would greatly enhance the flavor. Obviously, in Hungary they make it w/o the ouzo and they add a whole tablespoon of paprika.

    1. miakouppa says:

      That’s amazing! Thank you for sharing! xoxo Helen & Billie

  2. Chris Strapatsa says:

    Love spetzofai!! It’s also delicious with some eggplant too!!5 stars

    1. miakouppa says:

      Yes it would be! Enjoy! xoxo Helen & Billie

  3. Made this last week and reminded me of Greece. Did do some minor changes, added a bottle of tomato pasta instead of paste and diced tomatoes. Didn’t have any ouzo so added some white wine l had. Forgot the origano but did add a gree capsicum too. It came out delicious and my daughter and her family loved it too. Next time l will not saute the onions and capsicums as longand will saute together rather than separate. Will have to make for my son and his family too. will be making this regularly.5 stars

    1. miakouppa says:

      Hi Mary! Thank you for commenting, and for trying our recipe! Love that you adapted it to what you had on hand. Hope you continue to find much to love here with us 🙂 xoxo Helen & Billie

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