Lecsó with Sausage (Pepper Stew with Sausage) Recipe at MyDish

Lecsó with Sausage (Pepper Stew with Sausage)

4 stars based on 2 reviews Rate this Recipe

Method

  • Clean and remove the stalks and seeds from the peppers. Cut into either strips or rings. Clean and remove the stalks from the tomatoes and slice or squash them roughly.

  • Finely chop the onion. Coursely slice or chop the sausages.

  • Fry off the sausage in hot oil for a few minutes stirring regularly. The sausage should release some of it's fat and flavour. Add the onion stirring continuously until translucent. Remove from the heat and stir in the paprika thoroughly.

  • Add the peppers and salt to the pan, cover with a lid and simmer very gently for about 10 minutes. Add the tomatoes and cook over low heat with the lid until soft and plenty of juices have come out of the vegetables.

  • DO NOT be tempted to add any water as the juices from the vegetables and meat will make a very tasty gravy for dipping your bread.

  • Serve with plenty of crusty bread or maybe as a side dish to a mains.

    • Tips

    • We use either debrecziner, csabai or even chorizo ... your favourite paprika sausage will be fine.

      The dish can be prepared without the sausage producing a very satisfying vegetarian meal.

      The rice maybe added at the same time as the tomatoes to swell in the vegetable juices and make a more filling dish.

    Comments Add your comment

    Add a comment

    Ingredients

    • - - PREPARATION - -
    • 1 kg Red and Green Peppers
    • 500 gms Tomatoes
    • 1 Large Onion
    • 2 tbsp Oil
    • 1 heaped tbsp Paprika (hot or mild)
    •  Salt
    • 200 gms Paprika Sausage (smoked)
    • 2 tbsp Uncooked Rice (optional)

    By Views 2416  Added Thu May 14 2009


    Lecsó (let-choh) is a typical Hungarian dish that consists of peppers, tomatoes and onions. It is both an inexpensive and satisfying dish that can be stretched to feed many.

     

    In winter, fresh peppers and tomatoes for many Hungarian dishes such as pörkölt are traditionally replaced by preserved or frozen Lecsó. To preserve it, the hot cooked mixture is spooned into sterilised jars and topped off with a tbsp of fat. T Read More

    Most Viewed Pages