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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut kidneys in quarters, discarding the hard centre. | 2. Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages. | 3. Remove the sausages and kidneys from the pan, slicing the sausages into thirds. | 4. Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned. | 5. Sprinkle with flour, stir, then add wine. | 6. Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf. | 7. Stir until thickened slightly, season to taste, then add the kidney and sausage. | 8. At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours. | 9. Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required. | 10. Sprinkle with parsley to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb kidney	8			-	-	-	-
pork sausage	4			4191.1985	0.0	271.2486	336.7474
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		sliced	60.0	14.01	1.65	0.15
button mushroom	12			302.6	0.0	67.32	1.7
plain flour	1	tablespoon		302.6	0.0	67.32	1.7
white wine	60			-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
beef stock	200	ml		144.8594	15.7854	5.347	6.8382
bay leaf	1			-	-	-	-
parsley			chopped	-	-	-	-
salt pepper				302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.