Rich Kidney Braise
|Bisto powder||20 Milliliter|
|Brown ale/Water||250 Milliliter|
|White bread slices||2|
|Oil||1 Cup (16 tbs)|
Grill the sausages until browned on all sides.
Remove from heat and cut each one into three.
Heat the oil in a deep frying-pan and fry the onions until lightly browned.
Remove with a draining spoon.
Add the kidneys to the pan and fry over a brisk heat for 20-30 seconds on each side to seal.
Remove kidneys from pan and discard any oil remaining in it.
Return the onions to the pan, add the courgette slices and sausages and add the Bisto Powder and brown ale or water.
Bring to the boil, stirring, lower the heat and return the kidneys to the pan.
Cover and simmer gently for 30 minutes.
To prepare the garnish: cut the crusts from the slices of bread and cut each slice into four triangles.
Heat the oil and fry the bread until golden brown.
Drain and serve with the kidneys.