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Adjust Servings:
Smoked Sausages – 1 ⅛ lb (500 g)
Bell Peppers – 3
Mushrooms – 10 ½ oz (300 g)
Yellow Onions – 2
Tomato Paste – 2 tbsp
Scallions – 2 bulbs
Paprika – 1 tsp
Ground Red Pepper – ½ tsp
Sunflower Oil – 4 tbsp
Water – 1 cup
Salt – to taste
Ground Black Pepper – to taste

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Peasant Skillet With Sausage

Peasant Skillet With Sausage

  • Spicy
  • 45 min
  • Serves 5
  • Medium




Grandmothers are culinary wizards wielding pots and pans and making dinner out of nothing. Not to mention the magic they can do with smoked sausage, mushrooms, and some bell peppers! This peasant skillet with sausage has an enchanting aroma and delicious taste.

Colorful bell peppers adorn the alluring dish, whereas mushrooms and slices of fried sausage complement the arrangement. Peasant skillet with sausage must occupy the place of honor on your table. Everyone should have the opportunity to enjoy the fantastic hot appetizer. Between you and me, this dish has charmed many a man.



Cut sausage into pieces, then cut each piece lengthwise. Make small cuts on the surface. Fry in warmed sunflower oil.


Take yellow, green, and red bell peppers, cut them into large cubes. Cut the onion into half rings, and the mushrooms into slices.


Place the vegetables in the oil that remained after frying the sausage, simmer for 5–10 minutes. Cover with water and simmer under a lid until soft (approximately 20 minutes).


Add tomato paste and spices, mix. Place the sausage on top and sprinkle with chopped scallions.

The taste of the dish largely depends on the quality of the sausage, so choose the best of the best. What can you replace mushrooms with? Other mushrooms! Serve the sausage with vegetables in the skillet. It looks very impressive and will keep the dish hot longer.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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