One-pan Sausage, Pepper and Onion Braise from Marilena's Kitchen

This delicious and hearty one-pan sausage, pepper and onion braise (spetsofai), is a regional specialty from central Greece. It is a very popular recipe during the cold winter months that can be found in every small taverna and tiny restaurant.

The main star in this dish is the country-style, spicy Greek sausages called “loukanika” that are made with pork and lots of herbs and spices. Peppers, onions, garlic, and tomatoes pair so well with the sausage, especially if they all braise slowly in an earthy red wine.

This dish is often served in smaller portions as part of a big appetizer spread (meze) and enjoyed with glasses of iced ouzo or red wine. I like to serve it as a main dish with a chunk of Feta cheese and of course, some crusty bread to mop up the delicious sauce.

To make this easy one-pan sausage, pepper and onion braise even more substantial, serve it with rice or couscous (or even over mashed potatoes).

Since I cannot find the traditional Greek sausages in the area that I live, I have used good quality spicy Italian sausages or Kielbasa with great results. Of course, you can use sweet sausages if you prefer. Try it either way and this will soon become a winter comfort dish at your house as well!

Hearty One-Pan Sausage, Pepper and Onion Braise (Spetsofai)

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

A hearty winter dish with sausages, pepper, onions and garlic in a delicious red wine sauce.

Author: Marilena Leavitt

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

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.
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.
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.