Greek Sausage In Sauce (Spetsofai)

Ingredients

• 450 grams ( 1 lb) Greek or Italian pork fennel or leek sausage (sliced into 1-inch /2.5 cm-thick pieces)
• olive oil
• 100 grams (1 small) onion (cut into 1-inch /2.5 cm-thick pieces)
• 200 grams (1 large) green bell pepper (cut into 1-inch /2.5 cm-thick pieces)
• 400 grams (3 small) tomatoes (cut into 1-inch /2.5 cm-thick pieces)
• 80 ml sweet red wine
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon sweet or hot red pepper flakes
• 1 teaspoon sweet paprika

Instructions

1. 1

   Heat a good splash of olive oil in a skillet or frying pan over high heat.

2. 2

   Add the sausages and brown well all around.

3. 3

   Remove the sausages (and any browned bits) with a slotted spoon and set aside in a bowl. Drain most of the oil from the pan. Leave only a small amount to saute the vegetables.

4. 4

   Toss in the onions and cook for a minute over moderate heat stirring, and scraping the bottom with a wooden spoon.

5. 5

   Add the bell peppers and cook for a minute more.

6. 6

   Add the tomatoes and cook for another minute. Season lightly with salt and generously with ground pepper.

7. 7

   Transfer the sausages back to the pan and pour in the wine.

8. 8

   Cook for 3-4 minutes on high heat without stirring until the wine evaporates.

9. 9

   Stir in the red pepper flakes, paprika, and parsley.

10. 10

    Pour in ¼ cup hot water.

11. 11

    Cover and simmer for about 10 minutes over moderate heat.

12. 12

    Serve warm with some crusty bread and red wine on the side.