Dairy-Free Lecsó with Sausage
A flavorful Hungarian vegetable stew made with bell peppers, tomatoes, and onions, enhanced with smoked sausage and made dairy-free. A simple and satisfying dinner.
Ingredients
- about 450 g Smoked sausage
- 1 large Onion
- 3 mixed colors Bell peppers
- 4 medium Tomatoes
- 1 tbsp Paprika
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the about 450 g smoked sausage into 0.635 cm thick rounds.
- 2Heat the 2 tbsp olive oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the sliced smoked sausage and cook for 3-5 minutes, until lightly browned on both sides.
- 3Add the 1 large onion, chopped, to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 3 mixed colors bell peppers, sliced, and cook for another 5 minutes, stirring occasionally.
- 4Add the 4 medium tomatoes, diced, and the 1 tbsp paprika to the skillet. Stir to combine everything.
- 5Season the mixture with the 0.5 tsp salt and 0.25 tsp black pepper. Stir well.
- 6Reduce the heat to medium-low (148.9°C / 150°C), cover the skillet, and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- 7Serve the lecsó hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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