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Sausage Lecho served with fresh peppers, tomatoes, and smoked sausage
Classic sausage lecho, with crunchy peppers, juicy tomatoes, and spicy sausage

Hungarian Lecho with Sausage

Author: Flavelo
Recipes Main Courses
Lecho is the vegetable stew of Hungary. The secret lies in the ratio of the onion-pepper-tomato trinity and the order of addition. Peppers must fry to release flavour compounds, and tomatoes must boil to provide juice. If you put everything in at once, you get a boiled vegetable ragout, not Lecho.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan or cauldron
  • Wooden spoon
  • Knife

Instructions

1 ✓

Prepare the vegetables: slice the onion, cut peppers into rings or strips, and tomatoes into wedges. Slice the sausage.

Tip: It's worth peeling the tomatoes (dip in hot water) if curling skins bother you.
2 ✓

Fry the sausage slices in the fat to release their fat and smoky flavour, then remove them to a plate.

Tip: This way the sausage doesn't boil apart and remains crunchy at the end.
3 ✓

Sauté the onion in the remaining paprika-infused fat. Remove from heat, stir in the paprika powder.

Tip: The onion provides the body of the sauce.
4 ✓

Add the peppers, salt, and fry/sweat over medium heat for 10-15 minutes until they collapse.

Tip: Important: peppers are fried first, not boiled! This gives characterful flavour.
5 ✓

Add tomatoes and sugar. Now it will release juice. Cook further until tomatoes break down and it becomes saucy.

Tip: Sugar rounds out the flavours and dulls the tomato acid.
6 ✓

Finally, return the fried sausage and boil together for 2 minutes.

Tip: Just needs warming through for flavours to meld.

Recipe FAQ

The juice became too thin.
You used too many tomatoes, or cooked it covered the whole time. Remove the lid and boil off the liquid.
The pepper skin remained tough.
The pepper was too old, or you didn't cook it long enough before adding tomatoes.

Ingredients

  • 1 kg Yellow peppers (Hungarian wax peppers or bell peppers)
  • 500 g Tomatoes (ripe, juicy)
  • 2 large heads Onions
  • 300 g Cooking sausage (or smoked sausage like Chorizo or Kielbasa)
  • 3 tbsp Lard or oil
  • 1 tsp Paprika powder
  • 1 tsp Salt
  • 1 pinch Sugar (to counterbalance tomato acidity)