Leczo

• My Polish friend came round and talked about a sauce she had made the night before.
• I had never heard of it!
• Maybe it is more popular in different parts of Poland?
• I did a bit of reseach – it was not in my “Polish Bible”.
• But I now know it is comes from a sauce that is is popular in Hungary.
• So of course you can expect red peppers.
• The following is the recipe from my friend.
• I will look at some different versions later.

INGREDIENTS

• 2 red peppers – chopped (yellow or orange – depending on availability).
• 2 onions – chopped
• 2 courgettes – chopped
• 250g Polish sausage eg Silesian – chopped
• 2 large tomatoes – chopped or 2 tablespoons of tomato purée
• Sunflower oil for frying
• A little vegetable stock.
• Salt & pepper to taste (might not be needed)
• *
• 2 cloves garlic – chopped fine
• 1 teaspoon hot paprika or chilli flakes

METHOD

• Chop all the ingredients into cubes.
• Use a large saucepan and add a little oil.
• Lightly fry the onions.
• Add the peppers, mix together and carry on frying on a low heat.
• Add the courgettes and repeat.
• You might need to add a little stock – do not let it boil dry.
• Add the sausage, mix and add a little stock.
• Add the tomatoes or the tomato purée and more stock.
• With a lid on, simmer gently for around 20 minutes adding stock when needed.
• Checking and stirring during this time.
• Season to taste.
• * 
• Add the chopped garlic, hot paprika or chilli flakes before serving.

Usually served with pasta or rice or with Polish potato pancakes (This reminds me of gulasz with potato pancakes.)

I would think of this as a more winter dish in some ways but all the vegetables are around in the late summer.

Some people bottle the vegetable part of this recipe and add the sausage at the end.