Sausage And Kidney Supper Dish
|Onion||1 , peeled and chopped|
|Lamb kidneys||6 , skinned, halved and cored|
|Pork links||1⁄2 Pound, cut into 2 inch pieces|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Bouillon cubes||2 , dissolved in 1 1/4 cup water|
|French mustard||1 Teaspoon|
|Chopped parsley||1 Teaspoon (For Garnish)|
1 Place the butter in a 1.75 litre/3 pint (7 1/2 cup) mixing bowl and microwave on full power for 1 minute.
2 Stir in the onion and kidneys, and microwave on full power for 2 minutes.
3 Stir in the sausages; cover with plastic wrap and pierce. Microwave on power 5 for 7 minutes, then stand for 3 minutes.
4 Using a slotted spoon, transfer the sausages and kidneys to a warm 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish, and cover with foil.
5 Add the flour and tomato puree (paste) to the onion and fat, and stir.
6 Gradually stir in stock (bouillon) and season with mustard, salt and pepper.
7 Microwave on full power for 4 minutes.
8 Beat well with a balloon whisk and pour over the sausages and kidneys. Serve garnished with chopped parsley.