Leczo with smoked sausage
Updated: Sep 28
This Hungarian spicy pepper ragout is very popular in my country. Polish variation also includes smoked sausage. Perfect dish for summer lunch served in a bowl with freshly toasted bread or over the pasta. Simple and delicious.
Ingredients for 4 portions:
250g (8.8oz) Polish smoked sausage (I used Podwawelska), sliced
vegetable oil for frying
1 medium onion, small dice
4 garlic cloves thinly sliced
1 medium yellow pepper diced
1 medium red pepper diced
1 medium green pepper
800g (28oz) chopped tomatoes
200ml (7oz) vegetable or chicken stock
2 tsp sugar (do not add if your tomatoes are harvested in season, they should be sweet enough)
1 tsp mild chilli powder
2 tsp paprika
1 tsp oregano
1 red chilli, seeds removed and sliced
salt and black pepper to taste
Fry sliced sausage in a pan on medium heat to colour on both sides then transfer to a separate pot (keep few slices back for garnish).
In the same pan, heat 1tbsp of oil and sweat the onions until translucent. Next add garlic and chilli, cook for 2 more minutes and transfer to a pot.
Now, fry diced peppers until coloured but still hard in touch then transfer to a pot (again keep few for garnish).
On the same frying pan heat 2tbsp of oil (medium heat) and fry paprika and chilli powder to release aromatics for around 1-2 minutes (be careful not to burn it) when ready add into a cooking pot.
Now the frying part is finished let us get to the cooking pot. Add chopped tomatoes, stock, oregano and sugar then bring everything to boil then reduce temperature to simmer. Cook covered with a lid for 20 minutes stirring occasionally to prevent catching to the bottom.
Now remove the lid and cook for another 20 minutes to evaporate some of the liquid, keep stirring occasionally.
When the time is up, check seasoning and serve, use reserved sausage and peppers to garnish.
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