Spetsofai

Preparation

1. Cut the sausages into pieces approx 5-6cm in length
2. chop the bell peppers into thin strips (½cm wide) or squares (2-3cm each side) or a mix
3. chop the onions, fresh tomatoes and chillis finely.
4. Heat the olive oil and fry the sausages on medium, until browned on the outside (लगभग 6-7 mins), then use a slotted spoon to set aside (leaving the oil in the pan)
5. Fry the onions in the fat left from the sausages for 3-4mins until softened
6. Add the chillis, peppers and stir well to coat in oil, then turn down to a medium-low heat
7. Stir in the tomato purée and the harissa paste, turn down to a low heat, put a lid on, and cook for approx 10 mins until the peppers have softened
8. Add the red wine, and turn up to a medium heat, and cook 3-4 mins until the red wine has reduced away
9. Add the oregano, bay leaves, salt, pepper, and the tomatoes and readd the sausage pieces
10. Reduce to a low heat, put the lid back, and cook for a further 15-20 mins, stirring every 5-10 mins to avoid burning

Notes

• I tweaked this recipe in 2020 after trying a new recipe from the excellent Cypriot recipe book "Taverna" by Georgina Hayden
• The harissa paste is not traditional but I find it adds a wonderful extra smokey sweet peppery edge that really works

Ingredients

• 8 sausages
• 1tbsp olive oil
• 3 hot chillies
• 6 bell peppers
• 3 fresh tomatoes (large)
• 2 red onions
• 2tsp dried oregano
• 1tbsp tomato purée
• 1 tbsp harissa paste
• 75ml red wine
• 3 bay leaves
• Pinch salt
• Pinch black pepper

Equipment

• Large flat bottomed pan or frying pan
• Chopping board
• Knife
• Slotted spoon

Nutritional Facts

• Serving size: 541.2g
• (20% / 25%)   Calories: 498kcal
• (65%)Total fat: 36g
• (55%)   Saturated fat: 11g
• (56%)   Unsaturated fat: 19.5g
•     Mono: 15g
•     Poly: 4.5g
• (23%)   Cholesterol: 68mg
•   Trans Fat: 0.3g
• (9%)Total carbohydrates: 26g
•   Starch: 0g
• (18%)   Sugars: 5.3g
•     Sucrose: 1.7g
•     Glucose: 4.2g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 3.2g
•     Galactose: 0g
• (22%)   Fibre: 5.5g
• (34%)Protein: 17g
• Salts
• (49%)   Sodium: 971mg
• (40%)   Potassium: 1.4g