75 dag of pepper
per 50 dag of onion and tomatoes
per 25 dag of sausages
2 spoons of oil or 1 spoon of lard
2 teeth of garlic
hot powder pepper
Leczo: Wash the pepper, pull the seeds, and cut the pods into stripes. Parboil the tomatoes, put into cold water for a moment and peel the skin. Take off covers from the sausages. Onion, sausages cut into dices. On a plane pan or frying pan boil heat up oil and fry onion, next sausages, and at last pepper. In the end put, dices of tomatoes, and boil leczo on a medium fire for ten to 15 minutes. Just before taking off, season with the crushed garlic, salt and powder pepper. Ready dish season with a parsley.