Sauteed Kidneys with Chipolatas and Wine

This is a superb informal dinner dish. Serve with creamed potatoes and buttered broccoli.

2 oz. butter

12 lambs’ kidneys, cleaned, prepared and halved

4 pork chipolata sausages, twisted and halved

1 tablespoon flour

4 fl. oz. red wine

8 fl. oz. beef stock

1 tablespoon tomato puree

2 tablespoons brandy

2 teaspoon salt

2 teaspoon black pepper

12 button (pearl) onions, blanched

2 teaspoons chopped fresh parsley

In a large frying-pan, melt the butler over moderate heat. When the foam subsides, add the kidneys and chipolata halves to the pan. Cook them, stirring frequently, for 8 minutes or until the kidneys are tender when pierced with the point of a sharp knife and the chipolatas are lightly browned. With a slotted spoon, transfer the kidneys and chipolatas to a plate and keep warm.

Remove the pan from the heat and stir in the flour with a wooden spoon. Return the pan to the heat and cook the mixture for 30 seconds. Gradually add the wine and stock, stirring constantly. Bring the mixture to the boil, stirring occasionally. Add the tomato puree, brandy, salt and pepper, stirring constantly. Return the kidneys and chipolatas to the pan and add the onions. Reduce the heat to low, cover the pan and cook the mixture for 25 minutes, stirring occasionally.

Remove the pan from the heat and transfer the contents to a warmed serving dish. Sprinkle over the parsley and serve.

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