Buckwheat Gravy with Corn Flour, Sausages, and Tomato Paste

A hearty, fragrant gravy. The perfect partner for buckwheat or rice. Just felt inspired :)

Recipe author

Servings:

Corn flour (or cornmeal)

150

Sausages

Tomato paste

Onion

Salt

Dry spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 18 % 8 g

Carbohydrates 66 % 29 g

202 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 15 min

This buckwheat gravy comes out quite hearty, and both men and kids enjoy it (proven). I didn't write out exact measurements because I cook by eye — I think it really comes down to how many sausages you add. First, chop the sausages however you like: cut them into rounds, into strips, or even mince them. Then put the sausages in a skillet to fry, and add the chopped onion and the tomato paste (or ketchup). Stir in the corn flour. You can use cornmeal instead, but then it will need to cook longer. Once the cornmeal toasts, pour in boiling water so it covers the mixture by about 4–5 cm. Immediately add salt and spices and stir. Cook until the cornmeal is done, tasting as you go. If the gravy turns out too thin, add a little wheat flour (1 tsp, no more). There's a second method: fry the sausages with tomato and onion separately from the cornmeal, then combine everything. It takes longer but tastes better (proven!). And a third: leave out the sausages entirely and make the gravy with just corn, onion, and tomato.