Spicy Gluten-Free Lecsó with Sausage

Instructions

1. 1Prepare your ingredients: slice the 3 large Bell Peppers into 1.27 cm strips, dice the 4 medium Tomatoes into 1.27 cm pieces, finely chop the 1 large Onion, and slice the about 340 g Hungarian Sausage into 0.635 cm thick rounds.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped 1 large Onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the sliced 3 large Bell Peppers to the pot. Cook for 10 minutes, stirring occasionally, until they begin to soften.
4. 4Stir in the diced 4 medium Tomatoes, sliced about 340 g Hungarian Sausage, 2 tsp Smoked Paprika, 0.5 tsp Hot Paprika, and 3 cloves of minced Garlic. Increase the heat slightly to bring the mixture to a gentle simmer.
5. 5Reduce the heat to low (121.1°C / 120°C), cover the pot, and let the stew simmer for 20-25 minutes. Stir every 5-10 minutes. The vegetables should be tender, and the flavors should have melded together. The sausage should be cooked through.
6. 6Taste the stew and season with 1 tsp Salt and 0.5 tsp Black Pepper as needed. Stir well to combine.
7. 7Serve the Spicy Gluten-Free Lecsó hot.

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