Paprika Sausage with Green Peppers and Tomatoes - LecsóTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:74.5 kcal
Proteins:2.9 g
Fats:5.4 g
Carbohydrate:4.1 g
Fibers:1.3 g
Sugar:2.3 g
Cholesterol:11 mg
Sodium:114.1 mg
Calcium:10.8 mg
Energy:274 kcal
Proteins:10.7 g
Fats:19.8 g
Carbohydrate:15.2 g
Fibers:4.8 g
Sugar:8.3 g
Cholesterol:40.6 mg
Sodium:419.5 mg
Calcium:39.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
675
g
green sweet pepper or bell peppers
450
g
tomatoes
85
g
smoked bacon
1
large onion, thinly sliced
145
g
paprika sausage (hungarian sausage)
salt
METHOD
- Wash and core the green peppers and cut into rings. Blanch, peel and quarter the tomatoes.
- Cook the thinly sliced smoked bacon until the fat renders out, then fry the onion in the fat until translucent.
- Add the green peppers and the paprika sausage cut into thin rounds, and cook for 10 minutes.
- Add the tomatoes and salt to taste; sprinkle with the paprika, and cook, covered, over medium heat until tender.
CHEF'S NOTES
If you do not like the taste of smoked bacon, you can use 2 tbsp. oil instead and add frankfurters or plain sausages. For those who like their lecsó hot, serve crushed hot peppers in a small dish on the side.
