Spetsofai Gets Grilled

By Birgitta

Σπετζοφάι σε σουβλάκι

This grilled version of Spetsofai is simple: skewer alternate pieces of sausage with onions, red and green peppers. As for sausage, use Italian, Toulouse, Polish Spartan, Honey Garlic or just about any good sausage (except hot dogs).

For a more authentic taste of the local sausage used in Spetsofai, soak the pieces of sausage in some red wine for an hour or so…the sausages take on a wonderful flavour, look, aroma and of course - taste.

Ingredients

• For the sauce:
• 6 Greek sausages (I used Macedonian)
• 1/2 cup red wine
• 1 large red bell pepper, cut into cubes
• 1 large green bell pepper, cut into cubes
• 1 red red onion, quartered
• wooden skewers (soaked in water for at least 2 hours)
• aluminum foil
• 2 large ripe tomatoes
• 1 green (banana) pepper
• 1 medium red onion
• 4 cloves of garlic
• some olive oil
• 1 bay leaf
• 1/4 cup of t0mato puree
• chopped fresh mint
• salt and pepper to taste

Details

Servings 4
Adapted from kalofagas.ca

Preparation

Step 1

Cut your sausages into 1 inch pieces and place in a bowl with the wine. Allow the sausages to soak in the wine while you prepare your vegetables for the skewers.

Drain the sausages from the wine and discard the liquid. Insert alternate pieces of sausage, red and green pepper and onion on the skewers. If you have any pieces left, grill them or add them to the foil. Reserve or place in fridge until you’re ready to grill.

Add all of your vegetable ingredients (skins intact) into a large piece of aluminum foil, drizzle with olive oil and tightly bundle up the packet. Place on a tray and roast in a pre-heated 400F oven or in your gas/charcoal grill. Roast for 30-40 minutes.

Carefully remove the packet and open it. Peel off the skins & chop up your your vegetables (as fine or as coarsely as you like). Place a medium saucepan over medium-high heat along with a couple of glugs of olive oil and add your chopped roasted vegetables, a bay leaf and the tomato sauce. Bring to a boil and simmer until heated through and the vegetables become a thick, chunky sauce. Season with salt and pepper and remove the bay leaf. Reserve and keep warm.

Pre-heat your gas grill to a medium-high heat. Brush your grilling surface (remove any residue from prior grilling) and wipe your grill surface with a kitchen towel doused in vegetable oil.

Reduce your heat to medium and grill your skewers on all sides, about 3 minutes (X 4) per side.

Serve your Spetsofai skewers on a bed of the chunky tomato sauce and garnish with chopped fresh mint. A side of fries or a packet of BBQ potatoes make for a nice side.