An easy traditional Greek recipe that will take you about 40 minutes to prepare. It's up to you how spicy you want this dish to be, but we urge you not to remove the spicy elements, because it will come out very sweet.
The proportions given are for the perfect balance between the sweetness of the peppers and the tomato, the spicy mood and a light, gentle hot feeling at the end of the bite, which every adult gastronomic palate should enjoy.
Many thanks to Cucina di Caruso!
Saute the chili flakes and peppers
Add the sausage
Add the rest of the ingredients
Then you can add the tsipouro on the side and when it heats up in a few seconds, light it carefully with a long lighter, so that the alcohol leaves and the essence remains. The truth is that it will not affect the taste, but you and those who see you, will feel better that you put it in!
Let the spetzofai cool for a few minutes so that you can enjoy it as a fine meze. Serve it either with the pan or on a plate. It is almost obligatorily accompanied by tsipouro, which is allowed to be either with aniseed as is common in Pelion, or "without", as I see that most people prefer.