with turkey sausage

By: Eleni Saltas

Spetzofai is a colorful and rustic Greek dish made with bell peppers and thick sausage. I have a recipe in my cookbook, ‘All You Can Greek‘ and it’s been a hit with those who have made it and share results.

This version is lighter by swapping a pork sausage for turkey sausage. The flavor is still there thanks to the robust tomato sauce and extra peppers–which I recommend playing with different pepper types and ones with spice! You won’t be disappointed by this classic dish and will find how easy It is to make a healthy and flavorful dish all in one pan. 

Prep Time:


Total Time:




Good For:



  • Extra virgin olive oil

  • 1 pound turkey or chicken sausage links

  • 2 medium bell peppers (red, orange, yellow or green for color), sliced into thin pieces

  • 1 Jalapeno, or a pinch of chili flakes (optional for heat) 

  • 3 cloves of garlic, diced

  • 8 ounces diced tomatoes

  • 8 ounces grated tomatoes 

  • 2 teaspoons of honey

  • Sprigs of thyme 

  • Dried oregano, to taste 

  • Salt and pepper, to taste

Step by Step Instructions

Step 1

Add 1 tablespoon of extra virgin olive oil to a large nonstick fry pan over medium high heat. Cut the sausages into rounds and add them to the pan. Season with a generous amount of salt, pepper, and oregano. Cook until sausages brown and firm up on all sides.

Step 2

Add the peppers and sauté until the peppers are tender. Mix the garlic into the pan and cook for another minute. Add the diced and grated tomatoes and mix together. Add the honey and season with salt, pepper, oregano, and a couple fresh sprigs of thyme.

Step 3

Place a lid over the pan, turn down the heat to simmer and cook until the sausages are fully cooked (about 15-20 minutes more).

Step 4

Serve warm and enjoy!

Recipe Notes

You can make a large batch and warm up for 2-3 extra days. I like to add leftovers to morning egg scrambles.