Gachas Porridge with Sausage and Vegetables

Andalusia is a land of social contrasts that have only recently been alleviated. A relatively thin layer of wealthy landowners faced an army of farm workers, who usually only found work during the olive harvest, but often had to fill many mouths at home. Flour or semolina porridge with sausage and vegetables was and is inexpensive and fills you up. And by the way, it is also healthy: after all, cereal products should have a high proportion in the diet.

Recipe: Cut the tomatoes at the base of the stem, dip them briefly in boiling water, rinse under cold water, peel, cut into eighths, remove the seeds, season with salt. Cut the sausage into 2 cm long pieces and fry briefly in 3 tablespoons of olive oil. Add onions, peppers and tomatoes. Saute on lowest heat for 45 minutes. Sauté garlic and almond kernels in remaining olive oil until lightly browned. Remove, drain and pound into a paste in a mortar with parsley, cumin, a little salt and saffron. Add to the sausage form. Pour on the boiling water, season strongly with salt and freshly ground pepper and let it sit for another 5 minutes or so. For the porridge, boil the water. Remove the saucepan from the stove. Stir in the instant semolina or flour.

Let it boil again. Continue to stir. Then stir at low temperature for 15 min.

stir until the flour taste is lost. Semolina porridge needs about 5 to 10 minutes until it is ready.

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