Spetsofai

Spetsofai, Step by Step

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1. Brown the sausages in 2 tablespoons of the oil in a wide pan for 8 minutes. Lift out.

   Mark done Start 8 min timer

2. Add the remaining oil, the onions and half the peppers and cook for 12 minutes.

   Mark done Start 12 min timer

3. Add the garlic, tomatoes, oregano, sugar and remaining peppers.

   Mark done

4. Return the sausages and simmer for 25 minutes until the sauce is thick and the oil rises.

   Mark done Start 25 min timer

5. Taste for salt and serve with bread.

   Mark done

Small Things That Help

• Brown the sausage well first.
• Add the peppers in two stages.
• Let the oil rise to the surface.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Spetsofai

• Crusty bread
• Red wine
• Feta

Storing & Reheating Spetsofai

Keeps for 3 days in the fridge.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.