Paprika Sausage with Green Peppers and Tomatoes - Lecsó Recipe
Paprika Sausage with Green Peppers and Tomatoes - Lecsó
Flavors of Hungary
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
If you do not like the taste of smoked bacon, you can use 2 tbsp. oil instead and add frankfurters or plain sausages. For those who like their lecsó hot, serve crushed hot peppers in a small dish on the side.
Ingredients for 4 servings
- 675 g (1 1/2 lb.) green Sweet Pepper or Bell Peppers
- 450 g (1 lb.) Tomatoes
- 85 g (3 oz.) smoked bacon
- 1 large onion, thinly sliced
- 145 g (5 oz.) paprika sausage (Hungarian sausage)
- Salt
- A pinch of Paprika
  1. Wash and core the green peppers and cut into rings. Blanch, peel and quarter the tomatoes.
  2. Cook the thinly sliced smoked bacon until the fat renders out, then fry the onion in the fat until translucent.
  3. Add the green peppers and the paprika sausage cut into thin rounds, and cook for 10 minutes.
  4. Add the tomatoes and salt to taste; sprinkle with the paprika, and cook, covered, over medium heat until tender.
More recipe ideas
In collaboration with Restaurant Janos ****Hegyalja ut 23, 1016 Budapest
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