Hungarian Lecsó with Sour Cream and Sausages

Score the skin of the tomatoes in a cross shape and blanch them in boiling water. As soon as the skin begins to peel, peel the tomatoes and cut them into cubes.

Finely chop the onion, slice the bell pepper into thin strips, and cut the sausages and bacon into suitable cubes or slices. If using hot pepper, slice it into fine rounds.

In a spacious pan, sauté the bacon until crispy. Add the onion and sauté until golden. Sprinkle the smoked sweet paprika and stir quickly to release its aroma, being careful not to burn it (it becomes bitter).