Sausage + Vegetable Letcho

In Food by AmandaLeave a Comment

Hey friends! I don’t know about you guys, but fall has definitely arrived in Vienna. The first official day of autumn is tomorrow and to celebrate I made my first stew of the season, letcho! It’s the perfect dish to transition into fall because it’s loaded with summer vegetables that might still be lingering around. If you’ve never heard of letcho, you should really give this a try. It’s incredibly easy to make and packs a punch of flavor.

Traditional Hungarian letcho is a thick vegetable ragout consisting of bell peppers (lots and lots of them!), onion, tomato and paprika. You can have a huge bowl on it’s own like a thick soup, or serve it up with some potatoes or grain of choice (like quinoa, rice, or even cauli rice). The first time I tried letcho was probably 5 years ago and I did not find it to be anything special. I think my husband and I were in a pinch for dinner one night so we bought a frozen package of letcho from the store and reheated it over the stove at home. While this was a healthy and convenient quick dinner fix, it wasn’t all that flavorful. At least it didn’t leave me wanting more.

Then, not long ago my mother-in-law made homemade letcho for lunch one day and my whole perspective changed! It was so good. She loaded it up with spices, all kinds of veggies, and even cooked and peeled fresh tomatoes for the batch. She also added thinly sliced sausages (turkey frankfurter, to be exact), and they were like little nuggets of gold hiding in tomatoe-y goodness. My mind was changed. Letcho can be awesome! You just have to give it a little love.

pot of letcho

This recipe is as close as I could get to my mother-in-law’s version. It veers from traditional recipes because of the mushrooms and zucchini, and for convenience I used canned diced tomatoes. You can leave out the sausage and bump up the mushrooms for a vegan version, or load it up with your favorite sausage for a heartier meal. If you’re doing Whole30, just make sure your sausage is compliant and try to use one that’s thinner in size. If you can only get thick compliant sausage, just chop it into smaller, bite-size pieces to keep the consistency right. The whole recipe is very flexible, so feel free to play around the proportions, and don’t be afraid if you have a little more or less of an ingredient. Just throw it in!

Happy Fall!

bowl of letcho


Serves: 4+5
Total time: 40 minutes
Great for leftovers

A vegetable packed bell pepper stew perfect for the beginning of fall! Flexible for any diet: vegan, Whole30, paleo, and beyond. Serve on it’s own in big bowls, or with potatoes, rice, quinoa, or cauliflower rice.

  • Ingredients

    2 Tbsp olive oil
    1 medium onion, chopped
    1 clove of garlic, finely minced or pressed
    2 tsp paprika
    1 ½ tsp salt
    ½ tsp pepper
    3 large bell peppers, different colors, roughly chopped
    6-8 ounces of thick sliced mushrooms
    1 cup thick sliced zucchini
    2 cans diced tomatoes in herbs
    ½ cup water
    1 cup thinly sliced cooked sausage (Use your favorite brand. Thinner sausages work best).

  • Make it

    Heat a large pot over medium heat with 2 Tbsp of olive oil. Once hot, add the chopped onions. Saute, stirring often, until soft, about 4 minutes. Once the onions are soft, add the garlic, paprika, salt and pepper. Cook for about 1 minute, stirring constantly.

    Toss in the bell peppers, mushrooms and zucchini. My pot was full after adding the veggies, so carefully stir to combine everything evenly. Cover and continue to cook on medium heat for 5 minutes, stirring occasionally. Then remove the lid and continue to cook on medium heat for another 5 minutes, stirring occasionally. Veggies should be soft but not mush.

    Tip the canned tomatoes into the pot and add ½ cup of water. Stir everything together really well. Bring everything back to a bubble and then turn the heat down to low and simmer for 10 minutes, stirring it two or three times while it continues to cook. Then add in your sliced cooked sausage and stir. Continue to cook on low for 4-5 minutes. Turn off the heat and let it cool for a minute or so. Serve in big bowls and get cozy! Enjoy!

Share this Post