Spetzofai, a spicy Greek sausage and vegetable casserole.

I just love the name, sounds like something Hermione would say whilst pointing her wand! It’s delicious, I got so excited when the very lovely Spyridoula (from the fantastic butcher in Ay Eufimia)  me how to make and then even more so to eat 🙂 

I don’t know what it’ll taste like for those of you who can’t get Greek sausages though.. These sausages are the same thickness as regular “bangers”, but have the texture of good frankfurters, very rustic and oh so delicious!

  
Ingredients are:

3 Greek sausages chopped into chunks, 1 large chopped red onion, 2 chopped cloves of garlic, 1 tsp ground cumin, 1 red chilli (de seeded if you wish), 1 small chopped aubergine, 1 large chopped courgette, generous splash of red wine, half a tin of chopped tomatoes, chopped parsley and mint, a little salt and as much freshly ground black pepper as you like.

All you do is sauté the sausages, onion, garlic, chilli, aubergine and courgette for a few mins. 

Add the cumin, wine, tomatoes and herbs. Simmer for about 25 mins. Boil to reduce sauce if necessary. Add the seasoning and that’s it!

But to make it even tastier then crumble some tangy feta over the top. I love it as it is but traditionally serve with crusty bread for a really good lunch or as a tapas/mezze idea.