Directions:
- Cut kidneys in quarters, discarding the hard centre.
- Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
- Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
- Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
- Sprinkle with flour, stir, then add wine.
- Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
- Stir until thickened slightly, season to taste, then add the kidney and sausage.
- At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
- Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
- Sprinkle with parsley to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.53 Kcal (1375 kJ) | ||
| Calories from fat | 233.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.9g | 40% | |
|---|---|---|---|
| Cholesterol | 49.11mg | 16% | |
| Sodium | 721.33mg | 30% | |
| Potassium | 681.2mg | 14% | |
| Total Carbs | 9.32g | 3% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 11.58g | 23% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 137.11 Kcal (574 kJ) | ||
| Calories from fat | 97.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 40% | |
|---|---|---|---|
| Cholesterol | 20.5mg | 16% | |
| Sodium | 301.05mg | 30% | |
| Potassium | 284.3mg | 14% | |
| Total Carbs | 3.89g | 3% | |
| Sugars | 1.71g | 16% | |
| Dietary Fiber | 0.68g | 7% | |
| Protein | 4.83g | 23% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.6mg | 8% | |
| Calcium | 13.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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