About this recipe: A pepper stew with Hungarian origins that is loved throughout many countries in Eastern Europe. Lots of sweet onions and colourful peppers simmer with bits of sausage in a tomato and paprika sauce. Divine!
The longer the letcho simmers, the better it tastes. Don't rush, simmer it over very low heat and let the flavours come together! Fabulous reheated on the next day.
You can use almost any type of tasty sausage for this recipe. A smoked or cured sausage will lend a lot of flavour. If you can find Hungarian sausages at a local speciality shop, even better! Polish sausages work well, too.
In classic Hungarian Letcho, we don't use green pepper! Just yellow, red, orange! Greens a totally different taste. - 21 May 2016