Lecso is an extremely common yet very simple Hungarian dish of stewed sausage, peppers and onions made with or without sour cream for a finishing touch. It is a simple, hearty, flavorful dish that is also quite economical. It is a Hungarian standard that is loved all over the country. This dish will be a great addition to your cooking repertoire.

Before making this dish you should gather your ingredients, which are:

· 2 lb Sausage

· 4 to 5 Good sized Hungarian wax peppers (red and yellow bell peppers are an acceptable substitution)

· 3 Large sweet onions

· 2 Tbsp Hungarian paprika

· 2 Tbsp Salt

· ¼ Tsp Black pepper to taste

· Small container sour cream (if desired)

Tools needed are:

· Sharp kitchen knife

· Cutting board

· Large pot with lid

· Kitchen spoon

WARNING: Always make sure that your cooking area is clean and uncluttered and that you are paying close attention to the task at hand. The kitchen can be a dangerous place if one is not fully present and aware.

Step 1:

Fully cook sausage whole with 1/4C water over medium heat in covered pot for about 15 minutes.

Step 2:

Remove sausage from the pot (saving all the liquid in the pot) and cut it into bite-sized pieces once cooled. Set aside.

Step 3:

Peel and cut onions lengthwise. Add to the pot.

Step 4:

Wash, seed and cut peppers lengthwise. Add to the pot.

Step 5:

Cover and cook on medium heat until the onions and peppers are soft (about 15 minutes).

Step 6:

Add paprika, salt and pepper.

Step 7:

Add sausage pieces to the pot. Cover and continue to cook allowing the sausage to season the dish for about 30 minutes.

Step 8:

Add sour cream (if you are using it). Cook for 5 minutes more.

Step 9:

Serve Lecso with a hearty crusted bread such as seedless rye bread.

Jo etvagyat! (I wish you good appetite – enjoy!)

There is a little variation of this recipe contingent on region and household tradition. But the basics remain the same. All Hungarians are familiar with this dish.