Skip to content

Pork and sausage stew with chickpeas

Pork and sausage stew with chickpeas, Prescriptions, Any category, Any kitchen, Main dishes, French cuisine, Ragu

Ingredients portion 6

Hunting sausages 500 g

Pitted olives in oil 200 g

Pork neck 1kg

Leeks 1 stalk

Oranges 2 pieces

Onions 2 heads

Tomatoes 4 pieces

Garlic 4 cloves

Parsley 20 g

Sweet paprika 1 tablespoon

Saffron pinch

White wine 500ml

Wheat flour 1 tablespoon

Canned chickpea 800 g

Chicken broth 1 l

Salt to taste

Ground black pepper to taste

Cooking instructions 40 minutes

1 Sauté the pork cut into large pieces in olive oil.

2 Add the finely chopped onion, stew for five minutes, stirring, then the finely chopped leeks, garlic and grated grain-free tomatoes. Stew for another five minutes, add the wine, stew for another ten minutes, add the stock, sweet paprika, olives, sausages, orange zest and juice and stew for fifteen minutes.

3 Add just a little saffron – on the tip of a knife – to the stew, stir and stew for another five minutes.

4 Melt the butter in a saucepan and brown the flour in it, season the stew with salt and pepper, sprinkle with chopped parsley herbs, stir in the chickpeas and simmer for another five minutes.

Filo bags with mushrooms and parmesan

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .