Low Carb Hungarian Sausage Lecsó

Imagine your kitchen filled with the smells of stewed onions, peppers, and tomatoes. There’s a slightly smoky scent from grilled sausage too. If those thoughts don’t get your tummy rumbling, who knows what will? This low carb lecsó is our Keto-friendly take on a Hungarian classic. It’s perfect for warming yourself up from the inside out on a cold or gloomy afternoon and can be enjoyed for lunch or dinner. Some side dishes you might want to try with lecsó on a Keto diet could be a simple salad (Carb Manager has lots of salad recipes to choose from) or low-carb vegetables sauteed in olive oil or butter.

What is Keto Hungarian sausage lecsó?

Hungarian lecsó (pronounced le-cho) is a simple stewed dish of peppers, tomatoes, and onions. For your Keto dish, you’ll use low-carb red bell peppers and you’ll substitute the onions with onion powder. Lecsó is often eaten with bread as a lunch or dinner. Carb Manager has many bread recipes that you can make to enjoy this meal.

Use Polish sausage in the recipe

Hungarian sausage is typically on the firm side and can be a little hard to come by in regular grocery shopping. Instead, use soft and chewy Polish sausage. Polish sausage is also called kielbasa, and it’s a little easier to find in stores. This isn’t the most authentic way to eat lecsó, but it will be easier to make this way and just as delicious!

What to eat with lecsó

Lecsó is traditionally served with crusty bread in Hungary. If you don’t want to purchase Keto bread, you can always make your own at home. Try eating this lecsó with our Keto Loaf Bread recipe or the Keto Bread Rolls recipe.

Net Carbs

10 g
Fiber

2.4 g
Total Carbs

12.6 g
Protein

9.4 g
Fats

18.7 g

251 cals

Quantity

Serving Size

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Kielbasa

8 oz
Red pepper

6 oz
Olive Oil

0.5 tbsp
Onion powder

0.25 tsp
Paprika

1 tsp
Stewed tomatoes

1.5 cup
Salt

0.13 tsp
Black pepper

0.13 tsp

Step 1

Slice kielbasa into round or oval slices and arrange them all flat in a large pan. Heat the sausage at high heat and cook the pieces until they char on one side. Flip the sausage and char it on the other side as well. Transfer all the cooked sausage aside for later, and return your empty pan to the stove.
Step 2

Thinly-slice red bell pepper and toss the pieces in your pan with olive oil. Cover the pan with a lid and cook the peppers down over low heat until they’re super tender. Then, season the bell peppers with onion powder and paprika. Stir to combine.
Step 3

Next, add chopped stewed tomatoes from a can to the pan. Your tomatoes could also be in larger chunks or whole pieces. Cover the pan with a lid again and stew the tomatoes down further in your peppers. A sauce should begin to form in the pan as the tomatoes soften and break down.
Step 4

Season the pan with salt and pepper, and adjust any seasonings to taste. Add the sausage back to the pan and cook further with the lid on top. Once the sausage is hot, the tomatoes are soft and broken down, and a sauce has formed, the Lecsó is done.