Familiar buckwheat porridge can be varied and turned into a very nutritious and mouth-watering dish by adding just three ingredients. Simply fry the hunting sausages, mushrooms and onions, and then mix with the finished buckwheat. Simple, satisfying and tasty!

Summary

Ingredients

• Buckwheat groats – 200 g
• Hunting sausages – 500 g
• Champignons – 350 g (7 pcs.)
• Onions – 230 g (1 pc.)
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – 2 tbsp
• Water (boiling water) – 500 ml
• Green onions (for serving) – 1-2 feathers
• or other fresh herbs – to taste

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Instructions

1. Prepare the required foods from the list.
   Boil water in any way.

   

2. Sort the buckwheat, rinse and carefully drain the liquid. Place the cereals in a saucepan, pour boiling water over, lightly salt and bring to a boil. When the water boils, reduce the heat to low, cover the pan and cook the buckwheat porridge for 15 minutes. When the water has evaporated, turn off the heat and let the buckwheat brew while you process the rest of the ingredients
3. While the buckwheat is boiling, peel and cut the onions and mushrooms into small cubes. Cut the sausages into slices.

   

4. Heat vegetable oil in a skillet over medium heat. Put onions there and, stirring, fry for 7-8 minutes, until soft and golden brown.
5. Then add the mushrooms and, stirring occasionally, fry for another 10-15 minutes, until the liquid that the mushrooms give evaporates.
6. Add the hunting sausages and sauté the contents of the pan for another 4-5 minutes.
7. Reduce heat to low. Add buckwheat to the pan and mix well.
8. Season the dish to taste with a little salt and ground pepper. Heat still 2-3 minutes, stirring occasionally, and then turn off the heat.

   

9. Chop green onions or other herbs into small pieces and sprinkle on top of the dish if desired before serving.
10. Buckwheat with sausages and mushrooms is ready.

    Enjoy your meal!