Kidney and Sausage Casserole
This recipe for kidney and sausage casserole is very quick and easy to make. It's hearty, tasty, and budget-friendly.
Ingredients
- 2 tablespoons oil
- 1 onion sliced into rings
- 1 green pepper deseeded and sliced into rings
- 1 oz plain flour
- pinch of mustard powder
- salt and pepper
- 8 lamb's kidneys cored and halved
- 1 lb cocktail sausages or skinless chipolatas, cut into chunks
- 14 oz can chopped tomatoes
- 1/2 pint beef stock
- chopped parsley to garnish
Instructions
- Heat the oil in a frying pan and cook the onion and pepper in the oil for a few minutes. Transfer to a casserole.
- Mix together the flour, mustard, salt and pepper and toss the kidneys and sausages in the seasoned flour.
- Cook the kidneys and sausages in the remaining oil until brown on all sides and transfer to the casserole.
- Mix in the tomatoes and beef stock, cover the casserole with a lid and cook in a moderate oven for 30 - 40 minutes.
- Garnish with parsley and serve the casserole with boiled rice, or mashed potato, piped and browned in the oven if liked.
Notes
Oven temperature 160°C, 325°F, gas 3.
Cook's Tip
Vary the flavour of plain rice by adding a pinch of turmeric, herbs, lemon rind or chopped spring onions.
Cook's Tip
Vary the flavour of plain rice by adding a pinch of turmeric, herbs, lemon rind or chopped spring onions.
Calories: 472 kcal
Carbohydrates: 16 g
Protein: 18 g
Fat: 38g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 81 mg
Sodium: 2005 mg
Potassium: 597 mg
Fiber: 2 g
Sugar: 6 g
Vitamin A: 255 IU
Vitamin C: 35 mg
Calcium: 59 mg
Iron: 3 mg