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Kidney And Sausage Saute

Ingredients
  Vegetable oil 2 Tablespoon
  Chipolata sausages 1⁄2 Pound (225 gram)
  Lamb kidneys 4 , skin and cores removed and halved
  Onion 1 , peeled and sliced
  Flour 1 Ounce (25 gram)
  Red wine 1⁄4 Pint (150 milliliter)
  Beef stock 1⁄2 Pint (300 milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
  Celery stalks 2 , chopped
  Tomatoes 2 , peeled and chopped
  Bouquet garni 1
Directions

MAKING
1) In a large pan, saute the sausages in oil over a low heat, until lightly browned.
2) Remove the sausages with a slotted spoon and keep warm.
3) In the same pan, saute the kidneys, until lightly browned on all sides.
4) Remove the kidneys with a slotted spoon and keep warm.
5) In the same pan, saute the onion over a low heat, until tender.
6) Stir in the flour and cook over a low heat for 2 minutes.
7) Then gradually stir in the wine and beef stock, stir continuously and bring to a boil.
8) Season with the salt and pepper to taste, then stir in the chopped celery and tomatoes.
9) Return the sausages and kidneys into the pan and add the bouquet garni.
10) Cover and simmer for 20 to 30 minutes, or until the sausages and kidneys are tender.
11) Remove and discard the bouquet garni.
12) If you wish to freeze the recipe do it at this stage. Transfer the cooled Kidney and Sausage Saute to a freezer friendly container, seal, label and freeze.

SERVING
13) Serve the Kidney and Sausage Saute immediately on a serving platter.
14) If using the frozen dish, thaw at room temperature for 4 hours, then reheat gently while stirring occasionally. Serve hot or as indicated in step 13.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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