Sposób przygotowania

Heat half of the olive oil in a wide heavy saucepan or Dutch oven over medium heat. Add the sausage and saute for 5 to 7 minutes, turning occasionally, until browned at the edges and its smoky fat has rendered.

Transfer the sausage to a plate. Add the remaining olive oil and the onion to the pan, then saute for 5 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the red and yellow peppers, sweet paprika, caraway, salt, and black pepper. Saute for 4 minutes, stirring to coat the peppers in the seasoned oil, until they begin to soften.

Return the sausage to the pan and add the chopped tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring every few minutes, until the peppers are tender and the sauce has thickened.

Polish leczo simmering with peppers, tomatoes, and sausage

Obraz wygenerowany przez AI

Taste and adjust the seasoning. Remove the pan from the heat and rest for 10 minutes so the sauce settles and the peppers absorb the smoky tomato flavor.

Serve hot, scattered with the chopped parsley, alongside rye bread, boiled potatoes, or buckwheat groats.

A bowl of Polish leczo garnished with parsley

Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Browning the sausage first builds a smoky base, while adding the peppers after the onions preserves their shape and sweetness. Tomatoes then create a glossy sauce that brings the whole stew together.

Przechowywanie i odgrzewanie

Jak przechowywać

Cool within 2 hours, then refrigerate in a covered container for up to 4 days. Leczo can also be frozen for up to 3 months; thaw overnight in the refrigerator.

Jak odgrzewać

Reheat gently in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water if the sauce has thickened.