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Lecsó served with fresh peppers, tomatoes and smoked sausage
Classic Lecsó with sweet peppers, juicy tomatoes and spiced sausage.

Hungarian ratatouille (Lecsó)

Author: Flavelo
Recipes Main Courses Quick Meals
Lecsó is the essence of summer jarred (or pot-cooked). Technically a vegetable ragout, its soul is the emulsion: pepper and tomato juices cooking down with fat and onion sugars into a thick, creamy sauce. No two Lecsós are alike; everyone swears by their own ratios.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan
  • Chopping board

Instructions

1 ✓

Wash vegetables. Slice onion into half-moons, peppers into rings or strips, tomatoes into wedges, sausage into rounds.

Tip: You can peel tomatoes if you prefer, but skins hold flavour.
2 ✓

Render sausage rounds in the fat, then remove them.

Tip: This way the fat takes on the smoked flavour, forming the base of the dish.
3 ✓

Sauté the onion in remaining sausage fat. Remove from heat, stir in paprika.

Tip: We dissolve paprika in fat, but don't burn it!
4 ✓

Add tomatoes, salt, and cook on high heat for a few minutes until they release juice.

Tip: Salt helps tomatoes release juice quickly (osmosis), in which peppers will steam.
5 ✓

Add peppers and fried sausage. Cook covered until soft (approx. 20 mins), then remove lid and reduce juice to desired thickness.

Tip: Don't overcook peppers; keep a little bite!

Recipe FAQ

It turned out too sour.
The tomatoes are acidic. Add a pinch of sugar to restore balance.
It's full of tomato skins.
If this bothers you, scald and peel tomatoes before cooking.
It's too runny.
Cook longer without lid to evaporate water. Good Lecsó is saucy, not watery.

Ingredients

  • 1 kg White pointed peppers / Hungarian wax peppers
  • 500 g Tomatoes (ripe)
  • 2 large heads Onion
  • 1 piece Hungarian cooking sausage (Lecsókolbász)
  • 3 tbsp Lard or oil
  • 1 tsp Salt
  • 1 tsp Sweet paprika