Entree: Bulgaria – Southern Culinary Region – Карначе ➤ Karnache (Grilled Bulgarian pork sausages seasoned with paprika and garlic, served with roasted peppers and bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 6 pork sausages, approx. 4 oz (113 g) each
- 1 tbsp (15 ml) sunflower oil
- 1 large yellow onion, sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 red bell peppers, about 6 oz (170 g) each, halved and seeded
- 2 tbsp (30 ml) white wine vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) chopped fresh parsley
- 8 slices rustic bread for serving (optional)

Instructions

1. Heat a large cast-iron skillet or grill over medium-high heat and add the sunflower oil. Brown the sausages on all sides, about 6–8 minutes, until well caramelized; transfer to a plate and set aside.
2. While sausages brown, place bell pepper halves skin-side up under a broiler or on the grill and roast until skins are blackened and blistered, about 8–10 minutes; transfer to a bowl and cover tightly to steam for 10 minutes, then peel and slice into strips.
3. Reduce heat to medium; in the same skillet add the sliced onion and a pinch of salt. Sauté until soft and beginning to color, about 6–8 minutes.
4. Add the minced garlic, sweet paprika, and smoked paprika to the onions; cook, stirring, 1 minute until fragrant.
5. Return the sausages to the skillet, add the roasted pepper strips, white wine vinegar and 1/4 cup (60 ml) water. Stir to combine, cover, and simmer gently 8–10 minutes to finish cooking the sausages and meld flavors.
6. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley just before serving.
7. Serve the Karnache hot with slices of rustic bread to soak up the pan juices.