Buckwheat Porridge with Sausages and Tomatoes
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Buckwheat Groats - 1 cup
- Sausages - 7.1 oz
- Marinated cherries - 3.5 oz
- Garlic - 2 cloves
- Parsley - 1 bunch
- Vegetable Oil - 1 fl oz
- Butter - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, dry it, and roast it in a dry skillet.
Step 2
In an aluminum pot, bring 2.5 cups of water to a boil, add the buckwheat, stir, and cook on low heat until the buckwheat absorbs the water.
Step 3
Place the pot with the porridge in a preheated oven for 20 minutes.
Step 4
Slice the sausages into rounds, place them in a skillet with heated vegetable oil, and lightly fry.
Step 5
Peel, wash, and finely chop the garlic.
Step 6
Wash the cherry tomatoes, cut them in half, add them to the skillet with the sausages along with the garlic, and fry for 2 minutes.
Step 7
Wash the parsley and finely chop it.
Step 8
Season the cooked porridge with butter, add the sausages and tomatoes, salt to taste, sprinkle with parsley, and gently mix.
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