Greek Spetsofai with Sausage | Juicy Pepper Skillet Stew

Cut the frying sausage into approximately 1.5–2 cm slices. Slice the yellow onion into half-moons, crush the garlic cloves and chop them finely. Deseed the kapia peppers and green peppers, then cut them into thicker strips or rustic bite-sized pieces.

Heat 20 ml of extra virgin olive oil in a deep, heavy-bottomed skillet over medium-high heat. Add the sausage slices and fry them for 5–6 minutes on both sides until nicely golden brown and crispy. Remove the browned sausage pieces to a bowl, but keep the flavorful fat left in the skillet.

Pour the remaining olive oil into the skillet with the reserved fat, then add the sliced onion and pepper strips. Sauté over medium heat for 8–10 minutes until the peppers begin to caramelize and soften.