Buckwheat porridge with sausages and tomatoes

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 464
• Proteins: 12.6g
• Fats: 27.2g
• Carbohydrates: 44.9g

Ingredients

• Buckwheat groats: 1 glass
• Sausages: 200 g
• Cherry tomatoes: 100 g
• Garlic: 2 clove
• Parsley: 1 bunch
• Vegetable oil: 25 ml
• Butter: 50 g
• Salt: to taste

Cooking steps

1. Sort the buckwheat, rinse it, dry it, and roast it in a dry pan.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. In an aluminum pot, bring 2.5 cups of water to a boil, add the grain, stir, and cook on low heat until the grain absorbs the water.

   Required ingredients:

   • Buckwheat groats: 1 glass

3. Place the pot with porridge in a preheated oven for 20 minutes.

4. Slice the sausages into circles, place them in a pan with heated vegetable oil, and lightly fry.

   Required ingredients:

   • Sausages: 200 g
   • Vegetable oil: 25 ml

5. Peel, wash, and finely chop the garlic.

   Required ingredients:

   • Garlic: 2 cloves

6. Wash the cherry tomatoes, cut them in half, add to the pan with the sausages along with garlic and fry for 2 minutes.

   Required ingredients:

   • Cherry tomatoes: 100 g
   • Garlic: 2 cloves

7. Wash the parsley leaves and chop them finely.

   Required ingredients:

   • Parsley: 1 bunch

8. Add butter to the cooked porridge, add sausages and tomatoes, salt it, sprinkle with parsley, and mix gently.

   Required ingredients:

   • Butter: 50 g
   • Sausages: 200 g
   • Cherry tomatoes: 100 g
   • Salt:  to taste
   • Parsley: 1 bunch