Spetsofai of Pelion is one of the most beloved traditional dishes of Thessaly, with roots reaching back to the 19th century.

Its name comes from the word “spetsaria”, which means butcher shop in Italian, as sausages are the main ingredient of this delicious food.

The recipe of Spetsofai Pelion has its roots in the picturesque villages of Pelion, where the inhabitants took advantage of the fresh ingredients of the area to create a hearty and tasty meal.

Pelion sausages, made from pork and spices, combine harmoniously with sweet peppers and spicy tomato sauce, creating an explosion of flavors that fascinates.

The traditional cooking method of Spetsofai Pelion involves simmering the ingredients over low heat, allowing the flavors to blend and create a rich, velvety sauce. This slow cooking process ensures that the sausages remain juicy and full of flavor, while the peppers and tomatoes meld, adding depth and complexity to the dish.

Today, Spetsofai of Pelion is still a favorite dish throughout Greece, offering a taste of Pelion’s rich culinary heritage.

Whether you enjoy a traditional meal on the slopes of Pelion or create your own version in your own kitchen, Spetsofai Pelion is a taste adventure that will transport you to the heart of Thessaly.

Buy the ngredients

500g Greek sausages (loukaniko) or any flavorful sausage, cut into thick slices

3-4 bell peppers (mixed colors), cut into strips

2 medium onions, sliced

3-4 garlic cloves, minced

4-5 large tomatoes, peeled and chopped

1/4 cup Greek olive oil

1/2 cup red wine (optional)

1 tbsp tomato paste

1 tsp sugar

1 tsp dried oregano

1 tsp sweet paprika

2 bay leaves

Salt and pepper to taste

Fresh parsley for garnish

Kefalograviera cheese, (optional)

Directions

Heat half of the olive oil in a large, heavy-bottomed skillet or pot over medium heat.

Add the sausage slices and cook until browned on all sides.

Remove them from the skillet and set aside.In the same skillet, add the remaining olive oil.

Sauté the onions until they become soft and translucent. Add the garlic and cook for another minute until fragrant.

Add the bell pepper strips and cook until they start to soften, about 5-7 minutes

Return the sausages to the skillet with the vegetables.

Stir in the chopped tomatoes, tomato paste, red wine (if using), sugar, oregano, bay leaves and paprika. Season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, until the sauce thickens and the flavors meld together.

Stir occasionally. Taste and adjust the seasoning if necessary.

Garnish with freshly chopped parsley or top with your favorite grated cheese before serving.

Serve spetsofai hot, with crusty bread or over a bed of rice, mashed potatoes, or pasta to soak up the delicious sauce.

A simple Greek salad on the side can complement this dish well.