Greek Spetzofai

August 6, 2019

Serves: 4 Time: 55

This spicy summer dish uses the perfect combination of ingredients to create a truly delicious Greek-inspired meal.

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


  • Edwards of Conwy Cumberland or Pork & Leek Sausages 400g
  • 1 Red Bell Pepper, deseeded and finely sliced
  • 1 Orange Bell Pepper, deseeded and finely sliced
  • 1 Yellow Bell Pepper, deseeded and finely sliced
  • 1 Green Bell Pepper, deseeded and finely sliced
  • 3 Jalapenos Peppers, deseeded and finely sliced
  • 2 tsp Fresh Oregano
  • 1/4 cup Olive Oil
  • 1.5 cans Tinned Tomatoes
  • 100ml Red Wine
  • 1 tsp Paprika
  • 2 Garlic Cloves, finely chopped/minced
  • 5 sprigs Fresh Thyme
  • Salt and Black Pepper to taste
  • 200g Feta Cheese cubed
  • 100g Olives
  • Fresh Crusty Bread


  1. Heat 2 tbsp olive oil over a medium to high heat in a large skillet or frying pan. Add the 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.
  2. Add the sliced bell peppers to the same pan, along with the remaining olive oil and saute for 15-20 minutes, until soft.
  3. Add the tomatoes and continue to cook for a further 5 minutes or so.
  4. 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.
  5. Your Spetzofai is now ready to serve. Pair with crumbly feta, tangy olives and crusty bread for dunking.