Using the Greek inspired Feta and Kalamata Olive sausages here adds a delicious layer of flavour and authenticity to this dish. The feta will warm and get gooey and the sausage meat will soak up even more of the delicious sauce flavour. Without preservatives, nitrates, artificial colours or flavours and completely gluten-free, this dish is a one delicious step towards a healthy diet.

Spetsofia

Serves 24

Ingredients

• 4 Greek feta & Kalamata olive sausages, cut into thick slices or left whole
• 1 tbsp olive oil
• 1 red capsicum, sliced into strips
• 1 green capsicum, sliced into strips 
•  1 small red onion, sliced 
•  2 cloves garlic, minced 
• 1 can (400g) crushed tomatoes 
• 2 tbsp tomato paste 
• ½ cup water or red wine (for extra depth) 
•  ½ tsp dried oregano 
• ½ tsp smoked paprika 
• ¼ tsp cinnamon (optional, but traditional) 
• ¼ tsp chili flakes (optional, for a bit of heat) 
• Salt & black pepper, to taste 
• 1 tbsp fresh parsley, chopped (for garnish) 
• Crusty bread, orzo, or rice for serving

Method

1. Heat olive oil in a pan over medium heat. Add the sausage slices (or whole sausages) and brown them for about 4-5 minutes per side. Remove from the pan and set aside.

2. In the same pan, add the capsicum and onion. Cook for 5-7 minutes, stirring occasionally, until softened.

3. Add the garlic, tomato paste, oregano, smoked paprika, cinnamon, and chili flakes. Stir for 1 minute to release the aromas. Pour in the crushed tomatoes and water/red wine. Stir and bring to a simmer.

4. Return the sausages to the pan. Cover and let simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and flavours meld. Season with salt & black pepper to taste.

5. Garnish with fresh parsley. Serve warm with crusty bread, orzo, or rice to soak up the sauce.