Go Back

30 minute sausage and pepper stew (Spejofae)

Very simple and quick Greek traditional stew with pork sausages, horn peppers and wine.
Course Main Course
Cuisine gluten-free, Greek
Keyword pepper, sausage, spejofae, stew
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4


  • 3 tablespoons olive oil
  • 1 1/2 pounds rustic pork sausages, cut in 2-inch pieces.
  • 1 large onion in big slices
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • Few drops of tabasco sauce or some cayenne pepper to taste
  • 1 tablespoon bukovo sweet pepper flakes – you can skip this if you don’t have it
  • 2 sweet red horn peppers or bell peppers, roughly chopped
  • 1 sweet green horn pepper or bell pepper, roughly chopped
  • Salt and pepper to taste


  1. In a pot over medium high heat, sauté olive oil and sausages until slightly browned. Add the onion and stir until translucent. Add the tomato paste and stir for 30 seconds. Add the wine, the Tabasco andthe peppers, let boil and reduce heat to a gentle simmer.

  2. Simmer uncovered until almost all the liquids have evaporated and sausages are left with a glossy sauce (about 15-20 minutes).
  3. Serve with mashed potatoes, fluffy rice or some french fries. And a few thick slices of bread!
  4. Eat.

Recipe Notes

For gluten free option, make sure that the sausages are GF