Spetzofai grec

Cut the sausage into thick diagonal pieces, about 2 cm. Slice the peppers into wide strips, discarding seeds and stems, and thinly slice the onion and garlic. Having everything cut before you start cooking keeps the pan moving quickly.

• 500 g sausage
• 6 sweet peppers
• 1 hot pepper
• 1 large onion
• 3 cloves garlic

✅ C'est prêt quand : all the sausage, peppers, onion and garlic are sliced and ready beside the stove

Heat the olive oil in a wide, heavy skillet over medium-high heat. Add the sausage pieces and let them brown well on both cut sides without moving them too much; this browning builds most of the deep flavour in the dish. Lift the sausage out onto a plate; it does not need to be fully cooked yet, as it will finish later in the sauce.

• 60 ml olive oil
• 500 g sausage

✅ C'est prêt quand : the sausage pieces are deeply browned on both sides