Sauce: Celery stem 2 PCs Olive oil 10 g Sausages 350g (10pcs.) Red wine 150g Zira 5g Smoked paprika Water Sol The Satsibeli sauce 280g Corn porridge: Water 2l Turmeric 10g Salt to taste) Butter 50g Hard cheese 100g Cilantro a small bunch (30g)
Stew with sausages
Chop the celery and fry in olive oil in a heated pan.
Cut the sausage into rings.
Add to vegetables.
Fry for about 5 minutes to brown all the ingredients.
Pour the red wine into the pan and mix.
Add the spices: cumin and smoked paprika, stir again.
Add some water to get the desired consistency of the sauce.
Salt to taste.
Pour the Satsebeli sauce and cook for another 5 minutes.

Corn porridge:
In boiling water, pour turmeric, and then corn grits (polenta). Cook for 10 minutes, stirring constantly to avoid lumps. If necessary, add more water: the porridge should not be too thick.
When the porridge is almost cooked, salt to taste and mix
Put a piece of butter in the porridge and grate the cheese, mix everything
Put the polenta on a dish, pour the sauce, sprinkle with chopped cilantro leaves.