Spentzofai (Greek Sausage & Peppers Stew)

Spentzofai is often served as a main course, accompanied by crusty bread and feta cheese, or as a side dish alongside grilled meats. For extra flavor, you can also top it with a bit olive oil and fresh oregano leaves.

Ingredients

• 800 g country sausages (4 sausages) cut into thin vertical slices
• 2 green bell peppers coarsely chopped
• 2 red peppers coarsely chopped
• 1 large onion (or two small) thinly sliced vertically
• 1 clove garlic chopped
• 60 gr oxymel (mixture of vinegar and honey)
• 400 gr crushed tomatoes
• 50 ml water lukewarm
• fresh oregano leaves
• salt
• pepper
• olive oil

Instructions

• Heat 3 tablespoons of olive oil in a pan.
• Add the peppers, onion, salt, and pepper. Drizzle a little more olive oil if needed. Sauté for 5-6 minutes, allowing the vegetables to soften and caramelize slightly. Stir occasionally with a wooden spoon.
• Add the garlic and sausage, mix well and sauté for another 2 minutes.
• Pour in the oxymel and use a wooden spoon to scrape the flavorful bits stuck to the pan, ensuring all the rich tastes are incorporated into the dish.
• Add the water and the crushed tomatoes, and lower the heat to medium.
• Add a few leaves of fresh oregano, mix, and cook for 7-8 minutes until the sausages are cooked (cooking time depends on the type of sausage).
• Serve sprinkled with feta cheese, a few leaves of fresh oregano, and a little olive oil.