"Spetsofai" Greek Country Sausage Casserole

Maria *


This sausage dish is the specialty of the Mount Pilion area. Mostly served during the winter months in the mountain tavernas. Local people still make their own spicy sausage. I spent Easter there, wanted to taste the dish made by the locals but cause of Lent they didn't serve any meat dishes. So I bought some & this is how I made it! It was delicious but a bit spicier than what I'd like. My husband & I though shared a bottle of wine. Not spicy any more:) It's suppose to be spicy but all depends on the sausage you use. Hope you try it & enjoy it!
Kali Orexi!

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30 Min


30 Min


Stove Top


1/2 lb
spicy sausages, sliced 1/2 in. thick (pork or beef)
3 Tbsp
olive oil
medium sized tomatoes, peeled, halved, seeded & grated
red & green peppers, seeded & cut into 1/2 in. strips (jullienne)
medium size onions, sliced in rings
2 clove
garlic, minced
1/8 tsp
parsley for garnish

Directions Step-By-Step

Slowly saute the peppers in 2 Tbsp olive oil, until they brown slightly. Add the onion & garlic and saute for 5 minutes longer. Add the tomatoes & season with very little salt, pepper & sugar. Simmer for 20 to 25 minutes or until sauce thickens.
In another pan lightly saute the sausages, in the remaining oil. If you prefer you can grill the sausage or even BBQ. Add them to the peppers -tomato sauce and simmer together for 5 more minutes.
Garnish with chopped parsley. Serve hot with a rice pilaf and a glass or two of wine:)

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Greek
Dietary Needs: Dairy Free, Wheat Free, Soy Free
Other Tag: Quick & Easy