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Katerina's Kouzina


Spetzofai is a traditional Greek dish that originates from the region of Pelion, located in central Greece. The dish is believed to have been created by shepherds who would use the ingredients that were readily available to them - sausages, peppers, and tomatoes. Over time, the recipe for Spetzofai has evolved and has become a popular dish throughout Greece and the surrounding regions.

The dish is traditionally served as a meze or appetizer, but it can also be served as a main course.

Today, Spetzofai is a beloved dish in Greece, and it can be found on the menu at many traditional Greek restaurants. There are many variations of the recipe, with some using different types of sausage, vegetables, and spices. Despite these variations, the basic components of Spetzofai remain the same - sausage, peppers, and tomatoes cooked in a spicy tomato sauce.

Among our family and friends Rik is known for his love of sausages, and he never passed up a chance to enjoy a good sausage dish. He would order sausages every time and by now he knows where they have the best homemade sausages on Poros.

I remember the first time I decided to make the famous Spetzofai recipe in Greece, Spetzofai recipe for Rik and our guests. Rik was thrilled when he heard that sausages were a main ingredient in the dish.

As I served that evening at Odyssey, Rik's eyes widened with excitement. Before he even took a bite and exclaimed, "This is the best dish I've ever tasted!". Everyone at the table laughed, teasing Rik about his love of sausages. "Of course you love it, Rik," they said. "There are sausages in it!"

But Rik didn't mind the teasing. He was too busy enjoying the delicious flavors of the Spetzofai. He even went back for seconds, much to everyone's amusement. Since then, Rik has been known as the sausage king, and whenever I make Spetzofai, he loves it. He has even tried to convince me to add more sausages to the recipe. He has tried and he is still trying.

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½ kilo of pork sausage, sliced into rounds
3 bell peppers (red, yellow or green), chopped into strips
1 onion, chopped
3-4 garlic cloves, minced
2 cups of diced tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1/4 cup olive oil
Fresh parsley, chopped (for garnish)


1. In a large skillet , heat the olive oil over medium-high heat.

2. Add the sliced sausage to the skillet and cook until browned on both sides. Remove the sausage from the skillet and set aside.

3. In the same skillet, add the chopped onions and peppers. Sauté for 5-7 minutes or until the onions are translucent and the peppers are slightly softened.

4. Add the minced garlic to the skillet and sauté for another minute.

5. Add the diced tomatoes, tomato paste, smoked paprika, cayenne pepper, salt, and pepper to the skillet. Stir well to combine all the ingredients.

6. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes or until the sauce has thickened slightly.

7. Return the sausage to the skillet and stir to combine it with the sauce.

8. Continue to cook for another 10-15 minutes, stirring occasionally until the sausage is fully cooked and the sauce is thick and bubbly.

9. Garnish with fresh chopped parsley and serve hot.

Servings: 4
Ready in: 90 Minutes
Recipe Type: Medium

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Katerina's Kouzina recipes

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