Spetsofai
This Greek spicy sausage and bell pepper stew is really easy to make and goes well with rice as a main dish or as a side dish with other Greek foods. It's from northern Greece.
Ingredients (serves 10):
900g vegan sausages (I usee Muu Makkara)
5 large bell peppers
2 red onions
1 cup red wine
5 garlic cloves
2 cans of chopped tomatoes
2 tablespoons tomato puree
2 bay leaves
1 tsp paprika powder
salt and pepper
olive oil
Chop sausages into 2cm pieces, fry in olive oil until browned, then put aside
In a large pan sautee the roughly chopped onions in a few tablespoons of olive oil until soft (5 mins), then add minced garlic, fry for a further minute, then add tomato puree and some pepper and sautee for a further minute. Add another tablespoon of oil and the chopped peppers. Sautee for a further 5 minutes.
Then pour in the red wine,stir and boil until all the alcohol has evaporated.
Add two cans of chopped tomatoes, the bay leaves and the paprika, and simmer with the lid on for 25 minutes.
Add sausages and salt and pepper to taste, simmer for a further five minutes. Then serve.
Ingredients (serves 10):
900g vegan sausages (I usee Muu Makkara)
5 large bell peppers
2 red onions
1 cup red wine
5 garlic cloves
2 cans of chopped tomatoes
2 tablespoons tomato puree
2 bay leaves
1 tsp paprika powder
salt and pepper
olive oil
Chop sausages into 2cm pieces, fry in olive oil until browned, then put aside
In a large pan sautee the roughly chopped onions in a few tablespoons of olive oil until soft (5 mins), then add minced garlic, fry for a further minute, then add tomato puree and some pepper and sautee for a further minute. Add another tablespoon of oil and the chopped peppers. Sautee for a further 5 minutes.
Then pour in the red wine,stir and boil until all the alcohol has evaporated.
Add two cans of chopped tomatoes, the bay leaves and the paprika, and simmer with the lid on for 25 minutes.
Add sausages and salt and pepper to taste, simmer for a further five minutes. Then serve.