Name: Spetsofai Pelion (Σπετσοφάι Πηλίου)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600g coarse Greek loukaniko, preferably Pelion-style, cut diagonally into 2.5cm pieces; 60ml extra virgin Greek olive oil, divided; 700g long sweet peppers (piperies kerato), green and red, seeded and cut into wide strips; 1 large yellow onion (about 180g), thinly sliced; 1 small hot pepper (kafteri piperia), sliced, or 1/4 tsp boukovo; 3 garlic cloves, thinly sliced; 20g tomato paste; 120ml dry red wine; 500g ripe tomatoes, grated, or 400g good crushed canned tomatoes; 1 dried bay leaf; 1 tsp dried Greek oregano; 1/2 tsp fine sea salt, plus more only after tasting; 1/2 tsp freshly ground black pepper; 1/4 tsp sugar, only if the tomatoes are sharp; 10g flat-leaf parsley, chopped, optional; Country bread and feta, to serve, optional

Question 1

What kind of sausage do I need for Spetsofai Pelion?

Accepted Answer

Use 600g coarse Greek loukaniko, preferably Pelion-style, cut diagonally into 2.5cm pieces. Loukaniko seasoned with leek, pepper, orange peel, or local herbs gives the tomato sauce its character. Pale, soft breakfast sausage does not deliver the same deep flavor.

Question 2

What peppers are best for Greek spetsofai?

Accepted Answer

Use 700g long sweet peppers, called piperies kerato, in a mix of green and red. Long horn peppers blister quickly and soften without becoming heavy. Green peppers keep Spetsofai Pelion sharp, while red peppers add sweetness to the tomato and loukaniko stew.

Question 3

Why is my spetsofai sauce thin or watery?

Accepted Answer

Spetsofai sauce turns thin when the tomatoes go in before the peppers blister. Cook the onion, sweet peppers, hot pepper, and salt for 10 to 12 minutes first, until the pepper edges blister. Then simmer the tomatoes uncovered for 10 minutes before returning the loukaniko.

Question 4

How long should spetsofai simmer after adding the sausage back?

Accepted Answer

After returning the browned loukaniko and its juices to the pot, simmer Spetsofai Pelion gently for 15 to 18 minutes, partly covered. The sausage should cook through, and the sauce should become glossy, red, and spoonable. Add 2 or 3 tablespoons water only if it tightens too much.

Question 5

Can I make spetsofai ahead of time?

Accepted Answer

Yes. Cook Spetsofai Pelion earlier the same day and let it rest before serving; the tomato sauce settles and tastes better after an hour. You can also cut the peppers and onion 1 day ahead, and grate fresh tomatoes 1 day ahead in summer.

Question 6

How do I store and reheat leftover spetsofai?

Accepted Answer

Store finished Spetsofai Pelion in the refrigerator for 2 days. Reheat it gently on the stovetop so the loukaniko stays tender and the sauce does not scorch. Add a spoonful of water only if the tomato and pepper sauce has tightened in the refrigerator.

Culinary Explorer

Spetsofai Pelion (Σπετσοφάι Πηλίου)

Ingredients

coarse Greek loukaniko

extra virgin Greek olive oil

long sweet peppers (piperies kerato)

Where cooking meets culture.

Ingredient	Quantity
coarse Greek loukanikopreferably Pelion-style, cut diagonally into 2.5cm pieces	600g
extra virgin Greek olive oildivided	60ml
long sweet peppers (piperies kerato)green and red, seeded and cut into wide strips	700g