Peasant's Machanka with sausages and pork ribs

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The peasant machachka is a hearty and tasty rustic dish that has been cooked for quite some time, compared to cutlets or goulash, but it turns out incredibly tasty. A sausage machine with pork ribs is a meal worthy of a homemade Sunday lunch. It’s such a pleasure to dip a lush pancake in a thick sauce and put it in your mouth with a piece of juicy sausage, and the ribs are so tender that the meat itself drops off, you just lick your fingers!

Time for preparing: 1 hour 20 minutes
Servings Per Container: 4

Ingredients for a peasant-style machanka with sausages and pork ribs

For stews:

500 g of pork ribs;
500 g of homemade raw sausage;
150 g of onions;
200 g of tomato puree or fresh tomatoes;
30 g of wheat flour;
130 g sour cream;
garlic, pepper, salt, frying oil.

For pancakes:

2 chicken eggs;
200 g of kefir;
250 g of wheat flour;
35 g semolina;
1 teaspoon of baking powder;
1/2 teaspoon baking soda;
25 g butter;
salt, frying oil.

A method of preparing a peasant-style machanka with sausages and pork ribs

We start with the preparation of meat stew from ribs with sausage - this dish has been cooking for quite some time.

In a roasting pan, pour 2 tablespoons of odorless vegetable oil, throw finely chopped onions and chopped clove of garlic.

Cut the rib plates with a sharp knife into separate ribs. When the onion becomes transparent, throw the meat into the roasting pan, quickly fry.

Add tomato puree to the roasting pan. Instead, you can take a few fresh tomatoes, grind vegetables in a blender or grate on a vegetable grater.

Next, add the whole pork sausage to the ribs. At this stage, sausages cannot be cut - the stuffing will fall out of the intestines. Of course, nothing bad will happen, the ingredients will still remain in the same bowl, but it is better to cook the whole sausages, and at the very end cut into portions.

Pour salt and pepper to taste, add a little sugar for balance. We close the roasting pan with a lid, simmer for 1 hour on a small fire, at the very end we take out sausages, cut it and send it back to the roasting pan.

Next, mix sour cream with wheat flour. If the sour cream is thick, add 1-2 tablespoons of cold water.

Pour the mixture into the stew, mix, cook over low heat for another 10-15 minutes.

While stew is stewed, bake pancakes.

Break chicken eggs into a bowl, add kefir, a pinch of fine salt. Beat the ingredients with a whisk.

We mix liquid ingredients with dry ones - pour wheat groats, semolina, baking soda and baking powder. Knead a thick dough without lumps.

Melt the butter, pour into the dough, mix, leave for 5-6 minutes.

Fry the pancakes on low heat until golden on each side. Size doesn’t matter, I bake pancakes a little more than ordinary pancakes.

We serve the plates - lay out a portion of pancakes, ribs, slices of sausage, pour everything with gravy and serve the peasant machine on the table, decorated with fresh herbs.