- Too runny?
- Too many tomatoes or cooked covered too long.
- Peppers tough?
- Old peppers or undercooked.
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.
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
Shopping List (0)
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
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