Keto Hungarian Lecsó with Sausage

Ingredients

• about 450 g Hungarian Sausage (Csabai or Gyulai)
• 3 medium Bell Peppers (mixed colors)
• 1 large Onion
• 4 medium Tomatoes
• 2 tbsp Lard
• 1 tbsp Sweet Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp of lard and let it melt completely.
2. 2Add the about 450 g of Hungarian Sausage, cut into 2.54 cm thick rounds, to the hot lard. Cook for 5-7 minutes, turning occasionally, until browned on all sides.
3. 3Remove the browned sausage from the skillet and set it aside on a plate. Leave the rendered fat in the skillet.
4. 4Add the 3 medium Bell Peppers, sliced into 1.27 cm strips, and the 1 large Onion, sliced into 0.635 cm thick half-moons, to the skillet. Cook, stirring often, for 8-10 minutes, until the vegetables have softened.
5. 5Add the 4 medium Tomatoes, diced into 1.27 cm pieces, to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
6. 6Stir in the 1 tbsp of Sweet Paprika, 1 tsp of Salt, and 0.5 tsp of Black Pepper until well combined. Return the reserved sausage to the skillet.
7. 7Reduce the heat to low (121.1°C / 120°C) and simmer for 15-20 minutes, stirring occasionally, until the vegetables are very tender and the flavors have melded together. The sausage should be heated through.

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