ReceptnaptárLeczo (Polish sausage, pepper and courgette stew)
Leczo is the Polish relative of Hungarian lecsó, and it has found a home in Polish kitchens. It is made from sausage, sweet peppers, courgette and tomato, in a thick, gently smoky sauce. It can be made at any time of year, and it is ready in one pot in half an hour. With bread or rice it makes a filling weekday supper, and it is good the next day too.
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Ingredients
Method
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- Fry the sausage in the oil in a large saucepan, then add the onion and soften.
- Add the peppers and courgette and fry for 5 minutes.
- Add the tomatoes, tomato purée and paprika and season.
- Simmer covered over low heat for 20 minutes until the vegetables are tender.
- Serve with bread or rice; it keeps 3-4 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the sausage first, because the fat it releases forms the base of the dish's flavour.
- You can use aubergine instead of courgette, but salt it first and press out the liquid.
- Cut the peppers into thin strips so that they soften evenly and spread nicely through the sauce.
Frequently asked questions
How does it differ from Hungarian lecsó?
The Polish version is not just a summer dish: it is made with tinned tomatoes, sweet peppers and often courgette, and sausage almost always goes in.
Can it be made without meat?
Yes, use smoked paprika and a few mushrooms instead of the sausage. With white beans or chickpeas it becomes a substantial meat-free dish.
Similar recipes
- Lecsó with sausage · Hungarian
- Spetsofai (spicy sausage and pepper stew) · Greek
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- Lecsó (pepper and tomato stew) · Hungarian
- Sausage and peppers with rice · American
- Krompir paprikaš (Serbian potato paprikash with sausage) · South Slavic
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- Honey and garlic roast pork ribs
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- Polish meatloaf with a boiled egg centre
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