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Ingredientes
- 3 x Kidneys
- 12 x Button mushrooms
- 3 x Cloves garlic
- 8 x Button onions
- 6 x Beef chipolata sausages
- 3 x Wine glasses of red wine
- 1 dsh Tabasco sauce
- 2 x Shakes Worcestershire sauce
- 1 Tbsp. Minced coriander
- 1 Tbsp. Minced tarragon
- 1 Tbsp. Tomato puree
- 4 x Tomatoes, skinned, seeded and minced
- 2 ounce Butter
- 2 x Drizzles extra virgin olive oil Salt and pepper to season
Direcciones
- Prepare the kidneys by cutting in half and removing all the white tissues.
- Heat the extra virgin olive oil and add in the onions and mushrooms. Next add in the sausages, kidney, garlic, herbs and tomatoes. Stir for a few min, then season with salt and pepper. Add in the wine Worcestershire sauce, tomato puree and tabasco sauce. Place in the oven for 15 min.
- Remove the pan from the oven and return to the stove top. Shake the pan, add in the butter and heat till melted (this gives it a shine). Garnish with fresh coriander leaves and minced herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 754g | |
| Calories 860 | |
| Calories from Fat 417 | 48% |
| Total Fat 47.54g | 59% |
| Saturated Fat 29.29g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 430mg | 18% |
| Potassium 1328mg | 38% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 5.4g | 18% |
| Sugars 9.54g | 6% |
| Protein 4.58g | 7% |
