Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month, Spetsofai (sausages and green peppers).

Ingredients

Half kg country-style sausages, cut in thin slices. 1 kg aubergines. 1 medium onion, diced. Half kg sweet green peppers (preferably half round and half long). 1 teacup olive oil. Oil for frying. 1 kg peeled tomatoes. Salt and Pepper. 1 spoon paprika. 1 spoon sugar. Parsley. Glass rose wine.

Instructions

Sprinkle the sliced aubergines with salt. Let them stand for half an hour and then rinse and drain. Cut the peppers into strips, remove their seeds and wash. Crush the tomatoes. Place the tomatoes, paprika, sugar and onion in a saucepan. Stir and simmer for 15-20 minutes. Heat some oil in a frying pan and fry the aubergines and the peppers. Remove from the heat and drain. Place them in the saucepan, add the olive oil and cook them with the sauce for 15 minutes. Fry the sausages with no oil (country style sausages have their own fat), remove with a wooden spoon any excess fat and finish with wine. Remove from the heat and drain. Place them in the saucepan and simmer for another 10 minutes. Taste and add salt and pepper if required. (If the sauce has not thickened enough, you can mash a boiled potato and place it in the saucepan or add some flour. Stir for 2-3 more minutes until the sauce thickens and remove from heat.) Sprinkle chopped parsley over the saucepan and serve hot.

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