Sausage and Kidney Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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