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.
Fully cook sausage whole with 1/4C water over medium heat in covered pot for about 15 minutes.
Remove sausage from the pot (saving all the liquid in the pot) and cut it into bite-sized pieces once cooled. Set aside.
Peel and cut onions lengthwise. Add to the pot.
Wash, seed and cut peppers lengthwise. Add to the pot.
Cover and cook on medium heat until the onions and peppers are soft (about 15 minutes).
Add paprika, salt and pepper.
Add sausage pieces to the pot. Cover and continue to cook allowing the sausage to season the dish for about 30 minutes.
Add sour cream (if you are using it). Cook for 5 minutes more.
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.