Hungarian Ratatouille with Sausage (Lecsó)

Lecsó is the stew of peppers. The secret is the onion-pepper-tomato trinity ratio. Peppers must fry to release flavor.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot
  • Knife

Instructions

1

Slice onions, peppers into strips, tomatoes into wedges. Slice sausage.

Tip: Peel tomatoes if desired.
2

Fry sausage to release fat, remove.

Tip: Keeps texture.
3

Sauté onion in fat. Add paprika off heat.

Tip: Onion makes the base.
4

Add peppers, salt, fry/steam 10-15 min.

Tip: Fry peppers first!
5

Add tomatoes and sugar. Simmer until soft.

Tip: Sugar cuts acidity.
6

Return sausage, heat through.

Tip: Combine flavors.

Recipe FAQ

Too runny?
Too many tomatoes or cooked covered too long.
Peppers tough?
Old peppers or undercooked.

Ingredients

  • 2 lbs Hungarian Wax Peppers (or Yellow Bell Peppers)
  • 1 lb Ripe Tomatoes
  • 2 large Onions
  • 10 oz Smoked Sausage (Kielbasa or Chorizo)
  • 3 tbsp Lard or Oil
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 pinch Sugar