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A delicious and hearty dish that combines smoked sausages with a tomato and pepper stew, traditionally seasoned with hot paprika

Smokey sausage letcho with hot paprika

Originating from Hungary, letcho is a beloved comfort food that has made its way into kitchens around the world. This savoury and spicy dish is perfect for warming up on a chilly evening or impressing your guests with its bold flavours.

  • Preparation: 15 minutes
  • Cooking: 40-45 minutes
  • 4 smoked sausages (approximately 400g)
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 red peppers, diced
  • 2 green peppers, diced
  • 2 tomatoes, chopped
  • 2 tablespoons hot paprika (adjust to taste for spiciness)
  • 1 teaspoon sweet paprika
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste
  • 400g canned chopped tomatoes
  • 1 bay leaf
  • 1 teaspoon sugar (optional, to balance the acidity)
  • Fresh parsley for garnish (optional)
  1. Heat the vegetable oil in a large, deep frying pan over medium heat.
  2. Add the smoked sausages to the pan and brown them on all sides. This should take about 5-7 minutes. Once done, remove the sausages from the pan and set them aside.
  3. In the same span, add the chopped onion and garlic. Sauté for 2-3 minutes until they become translucent.
  4. Add the diced red and green peppers to the pan and cook for an additional 5-7 minutes until they start to soften.
  5. Stir in the chopped tomatoes and continue cooking for another 3-4 minutes.
  6. Sprinkle the hot paprika, sweet paprika, and caraway seeds over the vegetables. Mix well to evenly distribute the spices.
  7. Pour in the canned chopped tomatoes and add the bay leaf. If the dish tastes too acidic, you can add a teaspoon of sugar to balance the flavours.
  8. Return the browned sausages to the skillet, nestling them into the vegetable mixture.
  9. Reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  10. Season with salt and pepper to taste. Adjust the hot paprika if you want to increase the spiciness.
  11. Once the sausages are fully cooked and the vegetables are tender, remove the pan from the heat.
  12. Garnish with fresh parsley if desired.
  13. Serve the sausage letcho hot, either on its own or with crusty bread or rice.
  • Calories: Approximately 400-450 calories per serving (without rice or bread)
  • Protein: 15-20g
  • Carbohydrates: 15-20g
  • Fat: 25-30g

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