Leczo with smoked sausage recipe (Lecsó Recipe)

Lecsó, a flavourful Hungarian pepper ragout, holds a cherished spot in our culinary heritage. Its Polish counterpart, leczo, incorporates the rich taste of smoked sausage. Ideal as a summer dish, it can be savoured in a bowl paired with freshly toasted bread or draped over pasta. Dive into this simple yet scrumptious leczo recipe for a taste of tradition.

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Dive into a bowl of authentic Hungarian Lecsó, perfectly complemented by crusty toasted sourdough.

What is Leczo?

Leczo (or Lecsó in Hungarian) is a traditional stew primarily made of peppers, tomatoes, onions, and spices. It often features various meats, notably the inclusion of sausage, making it a hearty dish beloved by many. Its vibrant colours and rich flavours come from the fresh vegetables and aromatic spices, with paprika taking centre stage.

History of Leczo

Leczo's origins trace back to the Hungarian plains, where farmers would combine their fresh harvests of peppers and tomatoes to create a flavourful stew. Over time, this peasant dish gained popularity and started to spread across neighbouring countries, adapting to local tastes and ingredients.

Polish Leczo vs. Hungarian Lecsó: A Tasty Comparison

While the base ingredients of Leczo remain consistent across regions, variations arise in the inclusion and preparation of meats.

• Hungarian Lecsó: The traditional Hungarian version emphasizes the use of fresh peppers, tomatoes, and onions. Some variations might include eggs or rice, but meat is not always a primary ingredient. When meat is used, it's often in the form of Hungarian sausage or bacon. Lecsó in Hungary is also frequently enjoyed as a standalone dish or a side.

• Polish Leczo: The Polish adaptation is known for its inclusion of smoked sausage, notably the Podwawelska variety. This gives the dish a distinctively rich and smoky flavour. Moreover, Polish Leczo might feature additional vegetables or even mushrooms.

The Best Paprika for Leczo: Hungarian Paprika

Paprika, derived from the dried red fruits of the larger and sweeter varieties of the Capsicum annuum plant, is an essential spice in Leczo. Its colour and flavour depth are pivotal to the dish's authenticity.

When crafting Leczo, Hungarian Paprika stands out as the top recommendation. Celebrated for its robust flavour that spans from sweet to mildly spicy, this paprika infuses Leczo with a rich and intricate taste. Recognized globally for its unparalleled quality and unique flavour profile, Hungarian paprika is often regarded as the pinnacle of paprika. Although there are other varieties like smoked or hot that can be used based on individual tastes, Hungarian paprika undeniably remains the gold standard for Leczo, accentuating the dish's flavours and paying homage to its storied heritage.

Fresh ingredients come together for a delectable Lecsó journey.

A Comprehensive Step-by-Step Guide to Making Delicious Lecsó:

Preparation time: 15 minutes

Cooking time: 1h

This recipe makes: 4 portions

Ingredients for Lecsó:

• 250g (8.8oz) of Podwawelska Polish smoked sausage, sliced

• Vegetable oil, for frying

• 1 medium onion, finely diced

• 4 garlic cloves, thinly sliced

• 1 medium yellow pepper, diced

• 1 medium red pepper, diced

• 1 medium green pepper, diced

• 800g (28oz) of chopped tomatoes

• 200ml (7oz) of vegetable or chicken stock

• 2 tsp of sugar (omit if using in-season tomatoes as they should be naturally sweet)

• 1 tsp of mild chili powder

• 2 tsp of Hungarian paprika

• 1 tsp of oregano

• 1 red chili, deseeded and sliced

• Salt and black pepper, to taste

Instructions on how to prepare Lecsó:

1. In a pan over medium heat, brown the sliced sausage on both sides. Once browned, transfer most of the sausage to a separate pot, reserving a few slices for garnishing later.

2. In the same pan, add 1 tablespoon of oil and sauté the onions until they become translucent. Then incorporate the garlic and chili, and sauté for an additional 2 minutes. Once done, transfer this mixture to the pot.

3. Proceed to sauté the diced peppers in the pan until they attain some colour but remain firm to the touch. As before, transfer the majority to the pot, setting aside a few pieces for garnish.

4. In the same pan, heat 2 tablespoons of oil over medium heat. Add the paprika and chili powder, frying briefly for 1-2 minutes to release their fragrant aromas. Be cautious to prevent burning. Once aromatic, transfer this spice mix to the cooking pot.

5. With the frying complete, focus on the pot. Introduce the chopped tomatoes, stock, oregano, and sugar. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally to ensure it doesn't stick to the bottom.

6. After the initial 20 minutes, remove the lid and continue to simmer for another 20 minutes to reduce the liquid. Continue to stir occasionally.

7. Once done, check for seasoning and make adjustments as needed. Serve hot, with a side of sourdough bread or on the pasta.

From the Chef

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