Spentzofai Alliotiko

A Deviant Version of the Traditional Pelion Recipe
Cook Time
45 mins
2 people


  • ~170g Smoked Buffalo Sausages
  • 4-6x Mini Coloured Paprikas
  • 6-8x Fresh Sage Leaves
  • 100ml Fresh Orange Juice
  • 200ml Tomato Juice
  • 1x Espresso Spoon Sea Salt
  • Extra Virgin Olive Oil


For the Rice

  • 100g Brown Rice
  • 600ml Warm Water
  • 1/2x Espresso Spoon Sea Salt
  • Extra Virgin Olive Oil


Step by step

“Spentzofai Alliotiko” is our version of the famous recipe from Pelion
with smoked buffalo sausage, sage & orange juice!

You can start by preparing the brown rice. Pour the water into a small pan with the extra virgin olive oil & the sea salt. When it starts boiling empty the rice & lower the fire to medium. Cover with the lid leaving a small opening on the side & mix from time to time. It will be ready when all the water is soaked.

While the rice is boiling go on with cutting the paprikas julienne & the buffalo sausage into slices. Prepare the fresh orange juice & rinse the sage leaves. In a wide pan pour some olive oil & when warm, throw in the buffalo sausages. Mix for a while & then add the paprikas. Give a good twist & when they get a bit shinny, add the sea salt to help them lose their water. Let them cook a bit while mixing regularly & then add the sage leaves that you chop coarsely just before adding them. Give them 1-2 good twists & quench with the orange juice. Let it cook for 30 seconds & then add the tomato juice too & lower the fire. Mix well & let them cook until you have a thick & flavoursome sauce. Serve on the rice with a generous sauce amount!

Enjoy with a nice Greek craft beer!

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