Sausage Vegetable Gyuvech


Gyuveche is the name of a Bulgarian dish as well as the earthenware casserole in which it is traditionally served.

Recipe By: Linda Joyce Forristal, Bulgarian Rhapsody
  • PrepN/A |
  • TotalN/A |
  • Serves 1


    • 1 tablespoon red pepper lyutenitsa (recipe below)
    • 1 small finely chopped onion
    • 1 thinly sliced medium tomato
    • 4 thin slices sausage, your choice
    • 1 sweet pepper, cut into thick slices
    • 2 tablespoons water
    • 2 tablespoons cheese, your choice
    • 1 egg
    • Grinding of black pepper
    • 1 tablespoon finely chopped parsely
  • Red Pepper Lyutentisa:
    • 5 large roasted red bell peppers (peeled & seeded), 1 small minced onion, 2 serrano chilies, 5 tbsp tomato paste, 1/4 cup sunflower oil and salt to taste. Place all ingredients in a blender & puree until smooth.


Oil the bottom of each 16 oz. gyuveche. Add lyutenitisa and onions first, followed by tomatoes, sausage and peppers. Add water and cover with the lid; bake at 350F for about 40 minutes.

Remove form the oven. Sprinkle with grated cheese and break an egg on top; sprinkle egg with a grinding of black pepper and return to the oven for 5 minutes or until the egg is done.

Remove from the oven and sprinkle with fresh chopped parsley. Serve hot with plenty of bread to soak up the wonderful juices that form at the bottom of the pot.

Recipes From - The Gourmet Food And Cooking Resource