Greek sausage and pepper stew

2025-12-01

Ingredients (serves 4):

  • 4–5 Greek sausages (preferably spicy, like loukaniko)

  • 2–3 large bell peppers (red and green), sliced

  • 1 large onion, sliced

  • 3–4 ripe tomatoes, chopped (or 1 can of chopped tomatoes, 400g)

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 teaspoon paprika (optional: smoked)

  • 1 teaspoon dried oregano

  • Salt and pepper, to taste

  • 1–2 bay leaves

  • 50 ml red wine (optional)

  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the sausages:
    Slice the sausages into bite-sized pieces. In a large pan, heat 1 tablespoon of olive oil and lightly brown the sausages. Remove and set aside.

  2. Cook the vegetables:
    In the same pan, add the remaining olive oil. Sauté the onions and garlic until soft. Add the bell peppers and cook for 5–7 minutes until they start to soften.

  3. Add tomatoes and spices:
    Stir in the chopped tomatoes, paprika, oregano, bay leaves, salt, and pepper. Let simmer for about 10 minutes until the sauce thickens slightly.

  4. Combine sausages and simmer:
    Return the sausages to the pan. Add the red wine if using. Cover and simmer on low heat for 15–20 minutes, stirring occasionally, until the sausages are cooked through and the flavors meld.

  5. Serve:
    Remove bay leaves. Sprinkle with fresh parsley and serve hot, ideally with crusty bread or over rice.

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