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.
