Paleo Lecsó with Sausage and Bell Peppers

Ingredients

• about 450 g Italian Sausage
• 3 large Bell Peppers (Red, Yellow, Green)
• 4 medium Tomatoes
• 1 large Onion
• 3 cloves Garlic
• 1 tsp Smoked Paprika
• 2 tbsp Lard

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

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat, approximately 190°C. Add the 2 tablespoons of lard to the skillet and let it melt and shimmer.
2. 2Add the about 450 g of Italian sausage to the hot skillet. Cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the sausage from the skillet and set it aside on a plate, leaving the rendered fat in the skillet.
3. 3Slice the 3 large bell peppers (any color) into 1.27 cm strips and slice the 1 large onion into 1.27 cm thick slices. Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and slightly browned.
4. 4Mince the 3 cloves of garlic. Add the minced garlic to the skillet with the vegetables and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
5. 5Dice the 4 medium tomatoes into 1.27 cm pieces. Add the diced tomatoes to the skillet. Stir in the 1 teaspoon of smoked paprika until everything is well combined.
6. 6Return the browned Italian sausage to the skillet with the vegetables and tomatoes. Stir to combine. Reduce the heat to medium-low, approximately 150°C. Cover the skillet and let the lecsó simmer for 20-25 minutes, or until the vegetables are very tender and the flavors have melded together. Stir occasionally to prevent sticking.
7. 7Serve the Paleo Lecsó hot.

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