Longaniza blanca de Avilés with chickpea stew potato

Serves 4:

• 1 Kg of Longaniza Blanca de Avilés cooked in a Spanish Chickpea Stew with its compango.

Once the chickpea stew has been cooked, the white sausage is removed from among the sauces that have been added, as its texture means that it still needs to be cooked. The broth is removed and the cooking is continued until the sausage is tender enough to be eaten.

It is set aside for later cooking, as this stock stock is used for the subsequent preparation of other white sausages, without having to cook the rest of the ingredients through the entire cooking process. For this second use of the stock, the salt level should be checked, as the more the stock is cooked, the more salt it will pick up, salting the sausage excessively.

In the same stock and in a separate container, cook the potatoes, which have previously been chopped in the appropriate proportions, adding a few strands of saffron during cooking to give them a little colour. In a closed container, add 1/4 l of olive oil and about 100 g of slightly hot peppers and cook it lightly, leaving it to cool later.