Upcoming Events
Name Day

Spetsofai: Traditional Stew With Sausages & Peppers

Pelion is absolutely magnificent with green mountains everywhere. As you go up the mountain, you end up in Makrinitsa where there is a beautiful square. In Makrinitsa square you can sit and enjoy the view from there of Volos and all of Thessalia (the part of Greece where Volos is). There we sat down with my friend and had the most typical food in Volos, Spetsofai, a stew of country sausage, green mild peppers, onions and wine. One of the best things that you can eat together with red wine… believe me you will love it.


2 big country pork sausages
1 big onion
2 green peppers
1 red onion
2 slices of garlic chopped
1 can of chopped tomatoes juice
1 fresh tomato
1 glass of Red Wine
Salt pepper and mint
Olive oil


Slice the peppers lengthwise.

In a frying pan, put a little bit of olive oil and heat it up. Throw in the chopped garlic, onions, and peppers.

Fry them a little bit for 5-10 minutes at a high heat and then remove them from the pan placing them in a bowl. Just be careful not to burn them.

In the same pan put the cut up sausages (in large pieces). If you need to, add a little bit more olive oil.

Fry them for 5-10 more minutes always being careful not to over burn them.

When the sausages are done throw back in the onions, garlic and peppers that have already been fried and stir quickly for 5 more minutes.

When the peppers have gone soft, pour in the glass of red wine and lower the heat. I always like to wait for 5 minutes, enjoying the different smells that come out from the food.

Throw in the chopped tomato juice and stir to go all over the food. Add salt, pepper and a little bit of chopped mint.

Usually I like together with the tomato juice from the can, to add a fresh tomato that I chop in small pieces. It’s something that my mother taught me, and I believe it gives a better taste to the tomato juice you buy from the super market.

If you need to, add a little bit of water to the pan and let it continue to simmer.

The main point is to continue cooking it until the food dries up a little bit from the water and the juices of the tomato and of the peppers, leaving your sauce nice and thick.

Tuesday, May 29, 2012