Bulgur Pilaf with Turkish Beef Sausage — Tomato Breakfast Pilaf

Cut the beef sausage into slices half a centimeter thick and cook them in a dry pot over medium heat for 5 minutes. The edges will curl and the fat will pool at the bottom. Although fermented and dried, the sausage is still raw: cook it until no pink remains in the center and its internal temperature reaches at least 71°C / 160°F.

Add the finely chopped onion to the sausage fat and cook for 5 minutes, until softened.

Add the grated tomato and cook for 4 minutes, until it releases its juices and they evaporate.

Add the bulgur and stir for 2 minutes, until the grains are coated in fat.