Pelion Sausage and Green Pepper Stew with Red Wine

14 ingredients

9 steps

What you need

500 g (1 lb) loukaniko, spicy Greek pork sausage, or any coarse spicy pork sausage
600 g (1 1/4 lb) long green peppers, mild frying peppers, seeded
2 onions, sliced into half-moons
3 cloves garlic, sliced
500 g (1 lb) ripe tomatoes, grated, skins discarded, or one 400 g (14 oz) can chopped tomatoes
1 tbsp tomato paste
100 ml (scant 1/2 cup) dry red wine
4 tbsp olive oil
1 tsp dried oregano
1 bay leaf
1 pinch chili flakes, optional, if the sausage is mild
1 handful flat-leaf parsley, chopped
salt, to taste
black pepper, freshly ground, to taste

Restated from the original video

1
Cut the loukaniko into chunks about 3 cm (1 1/4 in) long. Cut the peppers into pieces of the same size.
2
Heat 2 tbsp of the olive oil in a wide, heavy pan over medium-high heat. Add the sausage and brown it on all sides, 6-8 min. Lift it out onto a plate and leave the fat in the pan.
3
Lower the heat to medium. Add the remaining oil, the onions and a pinch of salt. Cook, stirring, until the onions are soft and golden at the edges, 8-10 min.
4
Add the peppers and cook until they blister and lose their raw look, 5 min. Stir in the garlic and cook for 1 min.
5
Stir in the tomato paste and cook for 1 min, then pour in the wine. Let it bubble until it has reduced by about half, 2-3 min.
6
Add the tomatoes, bay leaf, oregano and chili flakes. Season lightly with salt and pepper, since the sausage is salty.
7
Return the sausage and its juices to the pan. Bring to a simmer, cover and cook over low heat, stirring now and then, 15 min.
8
Uncover and cook 5-10 min more, until the peppers are tender and the sauce is thick enough to cling to a spoon. The sausage should reach 71 °C (160 °F) inside, cooked through with no pink.
9
Remove the bay leaf, taste and adjust the salt. Scatter with parsley and serve hot with crusty bread.

Imported from philsveganrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.