letcho
(1 rating)
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Letcho is one of those great harvets meals that cooks in one skillet - grandmas kitchen always smelled so good when this was on the stove. She always served it with fresh rye bread and butter. Oh it is so tasty!
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(1 rating)
yield
4 -5
prep time
30 Min
Ingredients For letcho
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1 lbsmoked kilbasa sausage cut into bite size pieces
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2 lggreen peppers cut into slivers
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1 lgsweet onion
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2 lgtomatoes quartered
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salt to taste
How To Make letcho
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1Put bite size pieces of Kilbasa in a large frying pan and start to cook on low heat. Cut the Green Pepper and onion into slices that are no more than 1/4" thick. I suggest that you cut the onion into quarters then cut into slices. Quarter the tomatoes and add all the veggies to the pan with the sausage. Cover the pan and continue to cook on med/low heat until the peppers and onions are tender and the meat is cooked through. Serve in bowls or on a plate with a good rim to hold in all the juices that will be produced in the pan. Serve with a nice fresh rye bread.
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2Note: you can use any of the colored peppers if you wish to have more color in the dish. Also, I seldom cook with Salt. Please adjust the salt to your taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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