Recipes:

Our Chef Miltos.

Spetsofai.

Greek sausage with peppers and tomatoes.

Ingredients:
To make this properly, you will need to find typical greek village sausages. The smaller, chipolata sized ones tend to work best. If you can’t find these, use pepperoni suasages or even chipolata sized Lincolnshire sausages.

One kilo (two pounds) thin Greek village sausages (or pepperoni style sausages)
One tin tomatoes (400 grams) or tomato passata (better in my opinion)
One large onion cut into large slices
Garlic clove chopped.
Two big sweet peppers, one red and one green, cut into large slices
One small chilli pepper, chopped (optional)
One glass dry red wine
A pinch of oregano or thyme and a bayleaf.
Olive oil
Salt & pepper

Method:
Slice the sausages and fry them in a couple of glugs of olive oil a deep frying pan or saucepan. When the suasages are about done, add chopped garlic and saute for a minute or two – don’t let it brown. Add the onion, peppers and chilli pepper. Fry gently for a few minutes to soften them. Add tomatoes (or passata…actually I prefer passata in this), wine and the herbs. Leave to simmer on a very low temperature for about 20 minutes.

You can add aubergine (small chunks) which you would throw in and saute before the adding garlic stage.

Serve with some nice fresh bread.

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