Greek Spetzofai

Greek Spetzofai

Greek Spetzofai

This spicy summer dish of Greek Spetzofai uses the perfect combination of ingredients to create a truly delicious Greek inspired meal, perfectly suited to our Cumberland Sausage.

Our Cumberland Sausages are a sumptuously bold take on a well known classic with plenty of expertly selected herbs, spices and black & white pepper to enhance a rich and succulent sausage – made with the finest cuts of British Shoulder of Pork within a natural hog casing.

This Greek Spetzofai recipe was created for us by Kacie of the Rare Welshbit Food and Travel Blog.

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 4
55min
577 cals
(Per serving)

Ingredients

  • 8 Edwards Cumberland or Pork & Leek Sausages
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 3 jalapenos peppers
  • 2 tsp fresh oregano
  • 1/4 cup olive oil
  • 1 1/2 cans tinned tomatoes
  • 100ml red wine
  • 1 tsp paprika
  • 2 garlic cloves
  • 5 sprigs fresh thyme
  • 200g feta cheese cubed
  • 100g olives
  • Fresh crusty bread

Cooking Instructions

  • Heat 2 tbsp olive oil over a medium to high heat in a large skillet or frying pan. Add the Edwards Cumberland (or Pork & Leek) Sausages and allow them to brown for a few minutes, then remove them from the heat. Cut them into 2-inch chunks and set aside. It's important to not cut them up prior to cooking, as the sausage meat tends to ooze out of the casing during cooking.
  • Slice and add the bell peppers to the same pan, along with the remaining olive oil and saute for 15-20 minutes, until soft.
  • Add the tomatoes and continue to cook for a further 5 minutes or so.
  • Return the sausages to the pan and stir all the ingredients together to combine. Sprinkle the fresh oregano into the pan along with the pepper and thyme. Cover the pan, reduce the heat and simmer for a further 15-20 minutes, or until the sausages are fully cooked throughout.
  • Your Spetzofai is now ready to serve. Pair with crumbly feta, tangy olives and crusty bread for dunking.
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