Buckwheat Kasha with Sausages and Vegetables

Kasha boasts a wonderfully nutty flavor. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colours. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia that is traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you'll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha.

1 cup buckwheat (kasha)
2 beef sausages, cooked
1 onion, diced
1 carrot, grated
1 red pepper, diced
2 Tbsp. olive oil
sea salt
black pepper, freshly cracked
paprika

Sauté onion, carrots and red pepper in olive oil until soft.

Add sausage, buckwheat and 2 cups of water, salt pepper and paprika.  Mix well and cover.  Let it steam for about 30 minutes on low heat.