Pork Ragout with Spicy Paprika Sausage
This Spanish-style ragout from Roman Paulus gets its spicy kick from chorizo and its aroma from rosemary. The pork is slowly simmered with root vegetables, tomatoes and red wine until beautifully tender. Serve it with roasted potatoes and fresh parsley.
Prep: 55 min
Servings: 4
Energy: 204 kcal per serving
Method
01.
Put the pork cubes in a bowl, season with salt and pepper, sprinkle with flour and mix. Sear them until golden brown on all sides in a pan with heated oil. Return the seared meat to the bowl.
02.
In the same pan, add the sausage sliced into rounds and fry it briefly. Then add the roughly chopped onion, sliced garlic, diced carrot, celeriac and bay leaf. Finally add two sprigs of rosemary and fry until the vegetables soften.
03.
During frying, add the tomatoes and after a while the red wine, which should reduce by about 1/3. Then add the seared meat and the stock and simmer covered for about 35–40 minutes. Just before serving, stir the chopped flat-leaf parsley into the ragout.
04.
Parboil the potatoes (not completely soft) in their skins and slice them into rounds. Then put them in a pan, season with salt, add two sprigs of rosemary, a little chopped flat-leaf parsley and fry.
05.
Serve the ragout in one deep plate, garnished with fresh parsley leaves, and all the prepared potatoes in another.
