Sausage and Kidney Casserole
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 8 lambs kidneys
- 4 links pork sausage
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, sliced
- 12 button mushrooms
- 1 tablespoon plain flour
- 60 ml dry white wine
- 1 tablespoon tomato puree
- 200 ml beef stock
- 1 bay leaf
- chopped parsley
- salt and pepper
directions
- Cut kidneys in quarters, discarding the hard centre.
- Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
- Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
- Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
- Sprinkle with flour, stir, then add wine.
- Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
- Stir until thickened slightly, season to taste, then add the kidney and sausage.
- At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
- Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
- Sprinkle with parsley to serve.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra