Greek Sausage and Peppers in Red Wine is a rich, rustic dish that brings the comforting flavors of the Mediterranean to your table. Juicy loukaniko sausage is seared until golden and then slowly simmered in a fragrant red wine tomato sauce with sweet bell peppers, caramelized onions, and traditional Greek herbs. It’s hearty, flavorful, and perfect for cozy weeknight dinners or relaxed weekend meals.
Why You’ll Love This Recipe
This dish is everything you want in a comforting one-pan meal—bold flavors, easy preparation, and minimal cleanup. The smoky, citrusy flavor of Greek loukaniko sausage pairs beautifully with the sweet bell peppers and the deep, velvety sauce made from red wine and tomatoes. Whether served with crusty bread, rice, or potatoes, this satisfying recipe is sure to become a household favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Greek sausage (loukaniko or other smoked sausage), sliced into chunks
olive oil
green bell pepper, chopped
red bell pepper, chopped
red onion, sliced
garlic cloves, minced
dry red wine
crushed tomatoes
tomato paste
dried oregano
salt and pepper
fresh parsley, for garnish
Directions
- Heat the olive oil in a large skillet over medium heat. Add the sausage pieces and brown on all sides for about 6–8 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the sliced red onion and chopped bell peppers. Sauté for about 7 minutes, or until the vegetables are soft and slightly caramelized.
- Stir in the minced garlic and tomato paste. Cook for 1 minute to enhance the flavor.
- Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
- Add the crushed tomatoes, dried oregano, salt, and pepper. Stir well to combine.
- Return the browned sausage to the skillet and mix to coat with the sauce.
- Cover the pan and simmer on low heat for 15–20 minutes, allowing the flavors to meld and the sauce to thicken.
- Garnish with freshly chopped parsley and serve hot with your choice of crusty bread, rice, or roasted potatoes.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 420 kcal per serving
Variations
- Spicy Twist: Add a pinch of red pepper flakes or use spicy sausage for added heat.
- Vegetable Boost: Add sliced mushrooms, zucchini, or cherry tomatoes for more texture and color.
- Herbaceous Finish: Stir in a handful of chopped fresh basil or thyme at the end for added freshness.
- No Alcohol: Substitute the red wine with beef or vegetable broth and a splash of balsamic vinegar.
- Cheese Lover’s Tip: Serve with crumbled feta or grated kefalotyri for a creamy, salty finish.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until heated through. Add a splash of water or broth if the sauce has thickened too much.
Freezing: This dish freezes well. Cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What is loukaniko sausage?
Loukaniko is a traditional Greek sausage flavored with orange peel, fennel, and sometimes wine or leeks. It’s mildly spiced and ideal for braised dishes like this.
Can I use another type of sausage?
Yes, any smoked or pre-cooked sausage such as kielbasa or Italian sausage can be used as a substitute.
Do I need to peel the bell peppers?
No, the skins become soft during cooking and add texture and flavor to the dish.
Can I make this dish in advance?
Yes, the flavors deepen after sitting, making this a great make-ahead meal.
What wine is best for cooking this dish?
A dry red wine like Merlot, Cabernet Sauvignon, or Chianti works well.
Is this dish gluten-free?
Yes, as long as your sausage and tomato products are certified gluten-free.
What should I serve with this dish?
Crusty bread, orzo, rice, or roasted potatoes make excellent pairings.
Can I make it in the oven?
Yes, after browning the sausage and sautéing the vegetables, transfer everything to a baking dish and bake at 350°F for 25–30 minutes.
How do I thicken the sauce?
Simmer uncovered for a few extra minutes to reduce the sauce to your desired consistency.
Can I add cheese?
Absolutely. Crumbled feta or a few shavings of Parmesan add a salty, creamy touch.
Conclusion
Greek Sausage and Peppers in Red Wine is a flavorful, satisfying dish that brings together smoky sausage, sweet bell peppers, and a rich, herb-infused tomato wine sauce. It’s a rustic, one-pan recipe that’s perfect for cozy evenings, casual dinners, or when you want a meal with bold Mediterranean character. Easy to prepare and endlessly versatile, it’s a must-try for lovers of hearty, comforting food.
Print
Greek Sausage and Peppers in Red Wine
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Greek Sausage and Peppers in Red Wine dish is a hearty, rustic classic featuring chunks of loukaniko sausage simmered in a rich tomato and red wine sauce with sweet bell peppers, onions, and herbs. It’s an easy one-pan meal perfect for cozy dinners, served with crusty bread, rice, or roasted potatoes.
Ingredients
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1 lb Greek sausage (loukaniko or other smoked sausage), sliced into chunks
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2 tablespoons olive oil
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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1 large red onion, sliced
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3 garlic cloves, minced
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1/2 cup dry red wine
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1/2 cup crushed tomatoes
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1 tablespoon tomato paste
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1 teaspoon dried oregano
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
nstructions:
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In a large skillet, heat olive oil over medium heat. Add sausage and brown on all sides, about 6–8 minutes. Remove and set aside.
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In the same pan, add onions and peppers. Sauté until soft and starting to caramelize, about 7 minutes.
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Stir in garlic and tomato paste. Cook for 1 minute.
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Deglaze the pan with red wine and let simmer for 2–3 minutes.
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Add crushed tomatoes, oregano, salt, and pepper. Stir to combine.
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Return sausage to the pan and stir to coat in the sauce.
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Cover and simmer on low for 15–20 minutes, until the sauce is thickened and flavors meld.
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Garnish with fresh parsley and serve hot.
Notes
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Loukaniko’s hint of orange zest adds a distinct Greek touch—substitute with another smoked sausage if needed.
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For a spicier version, add chili flakes or hot paprika.
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Great over creamy polenta or tucked into a toasted hoagie roll.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Greek, Mediterranean
