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SAUSAGE AND PEPPER STEW

(Spetzofai of Corfu)

 

Serves 4


INGREDIENTS:



METHOD:

  1. Halve and seed the peppers and cut them into quarters.
  2. Heat the olive oil in a large heavy pan, add the peppers and saute them over a medium heat for 10-15 minutes until they start to brown.
  3. Meanwhile, slice the sausages into bite size chunks.
  4. Carefully tip the hot olive oil into a frying pan.
  5. Add the sausages and fry them briefly, turning them frequently, to get rid of the excess fat but not to cook them.
  6. As soon as they are brown, remove the sausages from the pan with a slotted spoon and drain them on a plate lined with kitchen paper.
  7. Add the tomatoes, sausages and herbs to the peppers.
  8. Stir in the water and season with salt and pepper, then cover the pan and cook gently for about 30 minutes.
  9. Mix in the parsley and serve.

An alternative cooking method

If you prefer, you can stir in the parsley, spread the mixture in a medium baking dish and bake it in an oven preheated to 180°C/350°F/Gas 4. Cook for about 40 minutes, stirring occasionally and adding more hot water when needed.

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