Kidney and Sausage Casserole

kidney and sausage casserole

Kidney and Sausage Casserole

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This recipe for kidney and sausage casserole is very quick and easy to make. It's hearty, tasty, and budget-friendly.
Servings: 4
Calories: 472
Prep Time 15 minutes
Cook Time 50 minutes


  • 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


  • 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.


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.
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
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