Spetsofai

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Rustic sausages, red peppers, aubergine stewed in a rich tomato sauce with garlic, red wine and oregano

Prep Time: 10

Cook Time: 40

Total Time: 50

Serves:4

½ kilo rustic sausages - ideally with a mixture of lamb, beef and pork - cut into 2-3cm rounds sausages can be spicy
1 large red onion, roughly chopped
1 large aubergine. chopped into cubes, salted, drained, rinsed and dried optional; this is very much a South Pelion version
1 kilo fresh tomatoes, roughly chopped or 1 tin of peeled plum tomatoes
4 red florina peppers, de-seeded and roughly chopped
1 large green peppers, de-seeded and roughly chopped
3 cloves garlic, sliced or grated
1 bay leaf
sprig fresh oregano - chopped. Reserve a little to serve. or a teaspoon of dried oregano
½ tsp cumin ½ tsp or a pinch - no more
1 tsp chilli flakes (bukovo)
small glass red wine optional
1 tbsp concentrated tomato paste
1 tbsp red wine vinegar
freshly ground black pepper
50 ml olive oil

MetricUS Customary

Saute the onions and peppers in a little olive oil until soft. Add the aubergine and soften. You may need to add more olive oil.
Add the sausages and seal on all sides. Add the garlic, spices and herbs.
If using, de-glaze the pan with the red wine, then add the tomatoes.
Let the sauce reduce a little, then add the tomato paste. Stir well and simmer over low heat with the lid on for 30 minutes. Don't let the sauce stick; if it looks a little dry, add a splash of water.
If I have any to hand, I add a splash of chicken stock rather than water.
After 30 minutes, add a small tablespoon of red wine vinegar and generous grating of black pepper. Check for seasoning and add salt if necessary.
Serve with fresh bread, a slice of feta dressed with a little olive oil and a pinch of dried oregano. Decorate the spetsofai with fresh oregano.

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