Kidney and Sausage Casserole

An economical farmhouse recipe.

#Traditional #Casserole

Serves: 4

Prep Time: 20 mins

Cooking Time: 20 mins

Source: Own

Ingredients:

1 oz. butter

2 onions, peeled and sliced

1 to 2 tablespoons flour, seasoned with a pinch of dry mustard

1 lb. pork sausages

2 to 3 lambs' kidneys, wiped, cored and sliced

4 sprigs parsley, 2 sprigs thyme and 2 sage leaves tied together with a piece of kitchen string

Salt and black pepper

1 to 2 pints pork stock

A little fresh chopped parsley for garnish

Method:

Set oven to 300°F or Mark 2. Melt the butter in a frying pan and lightly fry the onion until soft, but still transparent, then stir in the seasoned flour. Prick the sausages lightly with a fork and place in an ovenproof casserole with the kidneys. Add the herbs and seasoning. Pour the stock over the onion and flour mixture and bring to the boil, stirring, then pour sufficient into the casserole to cover the contents. Cover and cook for about 5 hours. Discard the herbs and allow to cool overnight. Next day, set oven to 325°F or Mark 3 and cook the casserole for 30 to 40 minutes until completely heated through, topping up the gravy, if necessary. Sprinkle with chopped parsley and serve with mashed potatoes, carrots and a green vegetable.