"Spetsofai" Greek Country Sausage Casserole
By
Maria *
@WWCook1
1
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!
Kali Orexi!
Ingredients
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1/2 lbspicy sausages, sliced 1/2 in. thick (pork or beef)
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3 Tbspolive oil
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3medium sized tomatoes, peeled, halved, seeded & grated
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8red & green peppers, seeded & cut into 1/2 in. strips (jullienne)
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2medium size onions, sliced in rings
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2 clovegarlic, minced
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1/8 tspsugar
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·parsley for garnish
How to Make "Spetsofai" Greek Country Sausage Casserole
- 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:)
