How to make
Heat the butter and milk with a pinch of salt over medium heat. When the liquid boils, pour the cup with corn flour and stir vigorously with a wire whisk to avoid lumps. Add a little more salt and cook, by stirring constantly, until the mixture thickens and absorbs the liquid from the semolina. It usually takes a short time. Finally, add about 0.5 oz (15 g) of the butter.
Pour the prepared kachamak into two or three portions and leave it for a short time while you quickly prepare the other component of the dish.
Clean the mushrooms with a damp cloth and coarsely chop them. Cut the sausage into thin pieces as well. It is best for this recipe to use softer and not very dry sausage.
Heat the remaining oil in a wide pan and sauté for 3-4 minutes the mushrooms with the sliced garlic in it (I sometimes just spray with garlic spray). Here it is important that the pan has a really wide surface, so that the mushrooms do not stand in a heap and release liquid.
When they are ready, add the sausage and after a few seconds - the paprika and a little salt, quickly mix and remove from the heat.
If you wish, you can add more butter in advance for those who like it greasy.
Distribute in the plates on the already slightly firm semolina (but not cold). Along with the mushrooms and sausage, pour the butter.
Serve this delicious kachamak with mushrooms and sausage warm on your table.
* Adding some cheese to it would also be great.
Enjoy your meal!
