• 2 tablespoons vegetable oil or
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 red bell peppers, diced
• 2 yellow bell peppers, diced
• 2 zucchinis, diced
• 1 can diced tomatoes
• 1/2 cup tomato sauce
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot paprika (adjust to taste for spiciness)
• 1/2 teaspoon caraway seeds (optional)
• 450g smoked sausage (kielbasa or similar), sliced into rounds
• Wexford Sea Salt and pepper
• Fresh parsley or dill for garnish (optional)

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1. Onion and Garlic: Heat the vegetable oil or lard in a large, deep skillet or pot over medium heat. Add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
2. Add the Peppers and Zucchini: Add the diced red and yellow bell peppers and zucchinis to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
3. Season and Add Tomatoes: Stir in the sweet paprika, hot paprika (adjust to your preferred level of spiciness), and caraway seeds (if using). Then, add the diced tomatoes and tomato sauce. Season with salt and pepper to taste. Mix everything together.
4. Simmer: Reduce the heat to low, cover the skillet or pot, and let the vegetables simmer for about 20-25 minutes, or until they are tender and the flavors have melded together. Stir occasionally.
5. Add Sausage: While the vegetables are simmering, slice the smoked sausage into rounds. In a separate skillet, lightly brown the sausage rounds over medium heat for about 5-7 minutes.
6. Combine Sausage and Vegetables: Once the sausage is browned, add it to the skillet with the simmering vegetables. Mix everything together and let it simmer for an additional 5-10 minutes to heat through.

Taste and adjust the seasoning if needed. Serve leczo hot, garnished with fresh parsley or dill if desired. It's often served with crusty bread, rice, or boiled potatoes.

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Leczo is a comforting and flavorful dish that's perfect for a hearty meal.

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Enjoy your homemade Polish leczo!

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