Kidney and Sausage Casserole

Vary the flavor of plain rice by adding a pinch of tumeric , herbs, lemon rind or chopped spring onions.

Ingredients

  • 2 tbsp oil
  • 1 onion, sliced into rings
  • 1 green pepper, deseeded and sliced into rings
  • 25 g plain
  • pinch of mustard powder
  • salt and pepper
  • 8 lambs’ kidneys , cored and halved
  • 450 g cocktail sausages, or skinless chipolatas, cut into chunks
  • 1 (400 g/14 oz) can chopped tomatoes
  • 300 ml beef stock
  • chopped parsley to garnish

Cooking Process

  1. Heat the oil in a frying pan and cook the onion and pepper in the oil for a few minutes .
  2. Transfer to a casserole .
  3. Mix together the flour, mustard salt and pepper and toss the kidneys and sausages in the seasoned flour.
  4. Cook the kidneys and sausages in the remaining oil until brown on all sides and transfer to the casserole .
  5. Mix in the tomatoes and beef stock , cover the casserole with a lid and cook in a moderate oven for 30-40 minutes.
  6. Garnish with parsley and serve the casserole with boiled rice, or mashed potato, piped and browned in the oven if liked.

Kidney and Sausage Casserole

Bon Apetite!

Kidney and Sausage Casserole