Gluten-Free Lecsó with Sausage
A flavorful and simple Hungarian vegetable stew made gluten-free, featuring peppers, tomatoes, onions, and spicy sausage.
Ingredients
- about 450 g Hungarian sausage (e.g., csabai kolbász)
- 3 medium Bell peppers (mix of colors)
- 4 medium Tomatoes
- 1 large Onion
- 2 cloves Garlic
- 1 tbsp Smoked paprika
- 2 tbsp Olive oil
- 1/2 tsp Optional: Hot paprika
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet or pot over medium heat. Add sliced sausage and cook until browned.
- 2Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- 3Add sliced bell peppers and cook until slightly softened, about 5-7 minutes.
- 4Add chopped tomatoes, smoked paprika, and optional hot paprika. Season with salt and pepper.
- 5Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
- 6Serve hot, either on its own or with a side of gluten-free polenta or rice.
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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