ReceptnaptárLecsó with sausage
Lecsó is at its best in summer, when fleshy, thin-skinned green peppers and ripe tomatoes are in season — the trick to a good lecsó is letting the peppers soften without cooking them to mush.
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Ingredients
Method
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- Finely chop the onion, cut the peppers into strips or rings and dice the tomatoes.
- Heat the oil in a large frying pan or saucepan over medium heat, then fry the onion for 4-5 minutes until translucent.
- Add the sausage slices and fry together for 3-4 minutes until the sausage releases its flavourful fat and the edges brown slightly.
- Take off the heat, stir in the paprika and mix quickly so it doesn't burn and turn bitter.
- Return to the heat, add the sliced peppers and cook for 5 minutes, stirring.
- Add the diced tomatoes too, season with salt and pepper, then cook covered over low-medium heat for 15-20 minutes until the peppers are soft but still slightly crisp.
- If it's too juicy, boil uncovered for a few more minutes to thicken.
- If making it with egg: pour the beaten egg into the bubbling lecsó and stir constantly for 2-3 minutes until it sets.
- Serve hot with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't cook the peppers and sausage together from the start: fry the sausage first so its fat builds the base flavour, then add the peppers.
- Stir the paprika in off the heat so it doesn't burn and turn bitter.
- If making it with egg, pour the beaten egg into the bubbling lecsó and stir it constantly right away, or it sets into large, hard lumps.
- If it's too watery, boil it uncovered over higher heat for a few minutes before serving to thicken it.
- Freezes well (without egg) for up to 3 months, and makes a great base for a lecsó risotto or scrambled eggs.
Frequently asked questions
What's the best kind of pepper for lecsó?
The fleshy, thin-skinned kind grown for stuffing (often called TV peppers in Hungary) is traditional — thicker-walled bell peppers make it mushier and less characteristic.
How can I make it meat-free?
Leave out the sausage or swap in a plant-based one; it's a complete dish on its own too, especially with egg.
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