Keto Hungarian Lecsó with Sausage

Ingredients

• about 450 g Smoked sausage (Hungarian kolbász)
• 3 medium Bell peppers (mixed colors)
• 1 large Onion
• 4 medium Tomatoes
• 2 tablespoons Lard
• 1 tablespoon Sweet paprika
• 1 teaspoon Salt
• 1/2 teaspoon 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 (162.8°C / 163°C). Add the 2 tablespoons of lard and melt it completely.
2. 2Add the about 450 g of smoked sausage, sliced into 1.27 cm thick rounds, to the skillet. Cook for 5-7 minutes, turning occasionally, until the sausage is browned on both sides.
3. 3Add the 3 medium bell peppers, cut into 1.27 cm strips, and the 1 large onion, chopped into 1.27 cm pieces, to the skillet. Cook, stirring often, for 8-10 minutes, until the vegetables have softened.
4. 4Add the 4 medium tomatoes, chopped into 1.27 cm pieces, the 1 tablespoon of sweet paprika, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper to the skillet. Stir everything together.
5. 5Bring the mixture to a simmer, then reduce the heat to low (121.1°C / 121°C). Cover the skillet and cook for 20-25 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened. The lecsó is ready when it has a stew-like consistency.
6. 6Serve the Keto Hungarian Lecsó hot.

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