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Lecsó with Sausage and Egg Barley served

Lecsó with Sausage and Egg Barley

Lecsó with sausage and egg barley is a classic Hungarian dish that has been a favorite at family tables for generations. The harmony of tasty vegetables and spicy sausage is guaranteed to impress everyone. Served with egg barley, you get a truly filling dish that is perfect for a weekend lunch or dinner. Try this simple yet delicious recipe, which is one of the cornerstones of Hungarian cuisine.

Prep Time 15 min
Preparation 40 min
Total 55 min
500 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Bell Pepper (green or red)
⭕ 300 g Tomatoes
⭕ 2 Onions
⭕ 200 g Sausage
⭕ 250 g Egg Barley (Tarhonya)
⭕ 3 tbsp Oil
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 1 tbsp Hungarian Sweet Paprika
⭕ 500 ml Water

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    Preparation Steps

    1

    Dice the onions. In a large skillet, heat the oil over medium heat. Sauté the onions until translucent.

    2

    Add the sliced sausage and cook for a few minutes, allowing it to release its flavors.

    3

    Sprinkle in the Hungarian sweet paprika and stir quickly to prevent burning. Then, add the diced tomatoes and the bell peppers cut into strips.

    4

    Season with salt and black pepper, then pour in 200 ml of water. Simmer over low heat for 15-20 minutes, or until the vegetables are tender.

    5

    Meanwhile, in another skillet, toast the egg barley in a little oil until golden brown. Add 300 ml of hot water, cover, and cook until the egg barley is tender.

    6

    Mix the egg barley with the lecsó, or serve it separately alongside the lecsó. Serve hot with fresh bread or pickles.