Keto Lecsó with Sausage

Ingredients

• 3 large Bell peppers (mix of colors)
• 4 medium Tomatoes
• 1 large Onion
• about 450 g Kielbasa sausage
• 2 tbsp Bacon fat
• 1 tbsp Paprika
• 1 tsp Salt
• 0.5 tsp Pepper

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

Instructions

1. 1Prepare your vegetables and sausage: Slice the 3 large bell peppers into 1.27 cm strips. Cut the 4 medium tomatoes into 1.27 cm dice. Dice the 1 large onion into 1.27 cm pieces. Slice the about 450 g kielbasa sausage into 1.27 cm thick rounds.
2. 2In a 30.48 cm skillet, heat the 2 tbsp bacon fat over medium heat (176.7°C/175°C). Add the diced onion and cook, stirring occasionally, until it is softened and translucent, about 5 to 7 minutes.
3. 3Add the sliced bell peppers and diced tomatoes to the skillet. Cook, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender and have released some of their liquid. The peppers should be bright and slightly softened, and the tomatoes should be broken down.
4. 4Stir in the 1 tbsp paprika, 1 tsp salt, and 0.5 tsp pepper until well combined with the vegetables.
5. 5Add the sliced kielbasa sausage to the skillet. Continue to cook, stirring occasionally, for 10 to 15 minutes, or until the sausage is heated through and lightly browned. The internal temperature of the sausage should reach 71°C.
6. 6Serve the Keto Lecsó hot.

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