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Ingredientes
- 8 x lamb kidneys
- 28 gm seasoned flour
- 8 x sausages
- 2 Tbsp. vegetable oil
- 8 x button onions peeled
- 250 ml beef stock
- 125 ml red wine
- 2 Tbsp. tomato puree
- 1 x bayleaf
Direcciones
- Method1. Skin kidneys cut them in half and snip out white core with scissors. Toss in seasoned flour.
- 2. Separate sausages and cut in half.
- 3. Gently fry the kidneys and sausages in oil till brown. Remove from the pan.
- 4. Place onions in the pan and lightly fry.
- 5. Add in stock and wine. Bring to the boil stir in tomato puree and remaining ingredients.
- 6. Place kidneys and sausages into the sauce and bring to the boil.
- 7. Place in casserole with lid and cook.
- servings: 4
- small oven: 160 degrees C approx 11 1/2 hrs bottom shelf PREHEATEDfan oven: 150 degrees C approx 11 1/4 hrs Cool START
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 119 | |
| Calories from Fat 62 | 52% |
| Total Fat 7.02g | 9% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 239mg | 10% |
| Potassium 115mg | 3% |
| Total Carbs 6.88g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.59g | 0% |
| Protein 1.6g | 3% |
