Buckwheat porridge with sausages and tomatoes
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort the buckwheat, rinse it, dry it, and roast it in a dry pan.
- 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.
- 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.
- Thick sausages (bockwurst type): 200 g
- Vegetable oil: 25 ml
5
Peel, wash, and finely chop the garlic.
- 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.
- Cherry tomatoes: 100 g
- Garlic: 2 cloves
7
Wash the parsley leaves and chop them finely.
- Parsley: 1 bunch
8
Add butter to the cooked porridge, add sausages and tomatoes, salt it, sprinkle with parsley, and mix gently.
- Butter: 50 g
- Thick sausages (bockwurst type): 200 g
- Cherry tomatoes: 100 g
- Salt: to taste
- Parsley: 1 bunch
