Dairy-Free Lecsó with Sausage

Instructions

1. 1Prepare your ingredients: slice the about 450 g Hungarian sausage into 1.27 cm thick rounds, cut the 2 large bell peppers into 2.54 cm pieces, and chop the 4 medium tomatoes into 2.54 cm chunks. Peel and finely chop the 1 medium onion and mince the 2 cloves garlic.
2. 2Heat 2 tbsp olive oil in a large 30.48 cm skillet over medium heat, about 175°C.
3. 3Add the chopped onion and minced garlic to the hot skillet. Cook, stirring occasionally, until they are softened and fragrant, about 5 minutes. Do not let the garlic burn.
4. 4Add the sliced about 450 g Hungarian sausage to the skillet. Cook, stirring occasionally, until the sausage is browned on both sides, about 5-7 minutes.
5. 5Add the cut 2 large bell peppers and chopped 4 medium tomatoes to the skillet. Stir in 1 tbsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Stir everything together to coat the vegetables and sausage.
6. 6Cover the skillet and reduce the heat to low, about 120°C. Let the stew simmer gently for 20-25 minutes, or until the bell peppers and tomatoes are tender when pierced with a fork.
7. 7Serve the lecsó hot. It is delicious on its own or with a side of rice.

Related Guides