Blood sausage, black pudding, raw
(about 1 sausage)
Bread crumbs, plain
1 medium stalk(s)
1 large egg
Sausage, bratwurst, pork
(about 1 sausage)
Lamb, leg, lean
(flat leaf, chopped)
Pork, cured, ham, whole, lean, roasted
Pork, ears, frozen, simmered
Pork, ground, lean
1 1/2 cup
White rice, short-grain, dry
Soak the chickpeas in water for 3-4 hours, then drain (Option to use canned chickpeas. Drained and rinsed)
Meanwhile, chop the onion, parsnip, celery and turnip into 2 cm dice and set aside. Bring 2 litres of water to a boil in a large pot. Add diced lamb and pig's ear (whole).
Bring water back to boil then reduce to a steady simmer and cook for 30 minutes. Next, add the drained chickpeas, diced onion, parsnip, celery and turnip and season to taste- if the pig's ear was slated you may not need any more salt. Continue to simmer for another 20 minutes.
Meanwhile combine the pork mince with bread crumbs, cured ham, egg, cinnamon, and 1 tablespoon of chopped parsley. Season well. Take heaped tablespoons of the mixture and roll them into balls.
Add the whole sausages and the meatballs to the pot. Return to a simmer and cook for a further 10 minutes, or until the meatballs are firm to the touch and cooked through. Cover. Turn off heat.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place a heavy based flameproof casserole on stovetop over medium-high heat. Add the oil and chopped garlic and cook, stirring for 2 minutes or until the garlic is lightly golden. Add the rice and stir for a further 1 minute. Stir in 600 mL (21 fl oz) of the cooking liquid from the stew. Bring to the boil, cover and place in oven for 20 minutes or until rice is cooked. Gently reheat the stew and serve the rice, garnished with the remaining parsley.