Low Carb Hungarian Sausage Lecsó
How to Make It
Step 1
Slice kielbasa into round or oval slices and arrange them all flat in a large pan. Heat the sausage at high heat and cook the pieces until they char on one side. Flip the sausage and char it on the other side as well. Transfer all the cooked sausage aside for later, and return your empty pan to the stove.
Step 2
Thinly-slice red bell pepper and toss the pieces in your pan with olive oil. Cover the pan with a lid and cook the peppers down over low heat until they’re super tender. Then, season the bell peppers with onion powder and paprika. Stir to combine.
Step 3
Next, add chopped stewed tomatoes from a can to the pan. Your tomatoes could also be in larger chunks or whole pieces. Cover the pan with a lid again and stew the tomatoes down further in your peppers. A sauce should begin to form in the pan as the tomatoes soften and break down.
Step 4
Season the pan with salt and pepper, and adjust any seasonings to taste. Add the sausage back to the pan and cook further with the lid on top. Once the sausage is hot, the tomatoes are soft and broken down, and a sauce has formed, the Lecsó is done.
Ingredients
- Kielbasa – 8 oz
- Red pepper – 6 oz
- Olive Oil – 0.5 tbsp
- Onion powder – 0.25 tsp
- Paprika – 1 tsp
- Stewed tomatoes – 1.5 cup
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp