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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 pork sausages, approx. 4 oz (113 g) each (estimate: Use fresh raw pork sausage as a practical catalog match; the original does not specify sausage style.)
Sunflower oil, 1 tbsp (15 ml) (about 1/2 oz (14 g))
Yellow onion, sliced, 7 7/8 oz (225 g)
Garlic, minced, 5/16 oz (9 g)
Sweet paprika, 1 tbsp (about 7 g)
Smoked paprika, 1 tsp (about 2.3 g)
Coarse salt, 0.18 oz (5 g)
Black pepper, freshly ground, 0.088 oz (2.5 g)
2 red bell peppers, about 6 oz (170 g) each, halved and seeded (estimate: Estimated 10 5/8 oz (300 g) edible pepper after removing stems and seeds; original gross weight is retained.)
White wine vinegar, 2 tbsp (30 ml) (about 1 1/16 oz (30 g))
Water, 4 tbsp (60 ml) (2 1/8 oz (60 g))
Fresh parsley, chopped, 2 tbsp (about 8 g)
Rustic bread, 8 slices (optional; estimated 11 1/4 oz (320 g) total)

Show original ingredient measurements

6 pork sausages, approx. 4 oz (113 g) each (estimate: Use fresh raw pork sausage as a practical catalog match; the original does not specify sausage style.)
Sunflower oil, 15 ml (about 14 g)
Yellow onion, sliced, 225 g
Garlic, minced, 9 g
Sweet paprika, 1 tbsp (about 7 g)
Smoked paprika, 1 tsp (about 2.3 g)
Coarse salt, 5 g
Black pepper, freshly ground, 2.5 g
2 red bell peppers, about 6 oz (170 g) each, halved and seeded (estimate: Estimated 300 g edible pepper after removing stems and seeds; original gross weight is retained.)
White wine vinegar, 30 ml (about 30 g)
Water, 60 ml (60 g)
Fresh parsley, chopped, 2 tbsp (about 8 g)
Rustic bread, 8 slices (optional; estimated 320 g total)

Instructions

1. 1. Heat a large skillet or grill over medium-high heat and add the sunflower oil. Brown the sausages on all sides for 6–8 minutes, then transfer them to a plate. They will finish cooking in the covered skillet.
2. 2. While the sausages brown, roast the pepper halves skin-side up under a broiler or on the grill until blackened and blistered, about 8–10 minutes. Cover and steam for 10 minutes, then peel and slice into strips.
3. 3. Reduce the skillet heat to medium. Add the sliced onion and a pinch of the measured salt; sauté for 6–8 minutes, until soft and beginning to color.
4. 4. Add the garlic, sweet paprika, and smoked paprika. Cook, stirring, for 1 minute until fragrant.
5. 5. Return the sausages to the skillet. Add the roasted pepper strips, white wine vinegar, and water. Cover and simmer gently for 8–10 minutes, until the sausages are fully cooked.
6. 6. Season with the remaining salt and the black pepper to taste. Sprinkle with chopped parsley just before serving.
7. 7. Serve hot with rustic bread, if using.