A delicious mixture of kidneys and sausages in a sherry and tomato sauce.
Ingredients
- 8 lamb kidneys
- 60 g butter
- 8 chipolata sausages
- 12 small pickling or pearl onions or shallots (or just use 1 medium onion, chopped)
- 125 g button mushrooms, sliced
- 1 tablespoon plain flour
- 2 tablespoons dry sherry (medium works well too)
- 2 teaspoons tomato purée
- 250 ml beef stock
- 2 tablespoons finely chopped parsley
Croûtes(or serve with mashed potatoes)
- Olive oil, for brushing
- 2 garlic cloves, crushed
- 12 slices baguette, cut on an angle
Method
1. Trim, halve and cut the white membrane from the kidneys with scissors. Heat half the butter in a large frying pan and cook the kidneys for 2 minutes to brown all over. Remove to a plate. Add the chipolatas to the frying pan and cook for 2 minutes until browned all over. Remove to a plate. Cut in half on the diagonal.
2. Lower the heat and add the remaining butter to the frying pan. Cook the onions and mushrooms, stirring, for 5 minutes until soft and golden brown.
3. Mix together the flour and sherry to make a smooth paste. Add the tomato purée and stock and mix until smooth.
4. Remove the frying pan from the heat and stir in the stock mixture. Return to the heat and stir until boiling and slightly thickened. Season well with salt and pepper. Return the kidneys and chipolatas to the sauce. Lower the heat, cover the pan and simmer for 25 minutes, or until the kidneys are cooked. Stir occasionally.
5. Meanwhile, to make the croûtes, preheat the oven to 180°C (350°F/Gas 4). Mix together the oil and garlic and brush over the bread slices. Place on a baking tray and bake for 3–4 minutes. Turn them over and bake for a further 3 minutes until golden brown. Sprinkle the kidneys with parsley and serve with the croûtes on one side.