Lecho with Sausage
Smoked sausage makes the lecho more satisfying and adds protein without grains or bread. Bell pepper, tomatoes, and paprika keep the vegetable base bright and give the dish a recognizable Hungarian flavor. This is a good hot keto dinner when you want something simple but denser than an ordinary side.
Slice the smoked sausage (250 g) into rounds or half-rounds. Cut the onion (200 g) into half-rings, the bell pepper (750 g) into wide strips, the tomato (700 g) into large pieces, and mince the garlic (3 g).
Heat the olive oil (30 g) and cook the onion (200 g) for 3-4 minutes until soft. Add the paprika (4 g), stir quickly, then immediately add the bell pepper (750 g) and continue cooking for another 7-8 minutes.
Add the tomato (700 g), smoked sausage (250 g), garlic (3 g), salt (8 g), and black pepper (1 g). Simmer the lecho for 8-10 minutes, until the sauce thickens and the sausage warms through and flavors the vegetables.
Serve the lecho with sausage hot as a standalone dish without any extra side.
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