Spetsofai: sausage and peppers stew with country bread

Ingredients

For 1 serving

• Italian sausage80 g
• Bell peppers200 g
• Green bell peppers100 g
• Onion60 g
• Canned peeled tomatoes150 g
• Garlic1 clove
• Dried oregano1 teaspoon
• Extra virgin olive oil5 g
• Bread1
• Saltto taste

Contains: gluten,

In season: July – October

Method

1. Remove the casing from the sausage and crumble it, or cut it into rounds. Deseed the peppers and cut them into strips about 2 cm wide, slice the onion and chop the garlic.
2. Heat a non-stick pan over medium heat and brown the sausage without any fat for 5 minutes, until golden; spoon off the fat it releases.
3. Add the extra virgin olive oil, onion, garlic and peppers and cook for 10 minutes over medium heat, stirring, until the peppers are soft.
4. Add the crushed peeled tomatoes, dried oregano and a pinch of salt, cover and simmer over low heat for 20 minutes, until the sauce is thick and the peppers are falling apart.
5. Serve with the bread for mopping up.