Letscho with sausage

30-40 minutes


6-8 Servings


Konspol Silesian chicken sausage, peppers, onions, tomatoes, eggplant


300g Konspol Silesian chicken sausage

2 peppers

2 onions

2 tomatoes

1 medium eggplant

1 medium zucchini

2 cloves of garlic

1 cup of broth or broth

1 teaspoon of hot pepper powder

2 tablespoons of tomato paste

salt, pepper, allspice


bay leaf


1 Peel and chop the onion and garlic. Slice the sausage. Cut the eggplant into 1.5 cm thick slices, place on a board and sprinkle with salt. When the juice appears on their surface, turn over and salt again. Set aside for 10 minutes.

2 Wash the patches under running water and dry with a paper towel. Cut into large cubes. Dice the zucchini into similar cubes. Remove the nests and cut the peppers into pieces.

3 Heat the oil in a pot and add the onion and garlic first, then the sliced ​​sausage. When the sausage is lightly browned, add the paprika, eggplant and zucchini. Fry it all together for a while, then pour in the broth and put in the diced tomatoes.

4 Season with salt, pepper and paprika, add a few grains of allspice and a bay leaf. Simmer for about 10 minutes. At the end of cooking, add the tomato paste and season to taste.