Sausage and Kidney Casserole

Sausage and Kidney Casserole.Try this tasty slow-cooked casserole over the weekend with beef or lamb sausages and lamb’s kidneys all cooked in a delicious onion, tomato and vegetable sauce topped with fluffy herb dumplings – Unusual, but ever so delicious.

Prep Time: 25 mins

Cook Time: 2 hours

Serves: 4 people

Ingredients

  • 4 lambs kidneys, cleaned and cut into quarters
  • 450g lamb or beef sausages
  • 1 small onion, peeled and chopped
  • 2 leeks, thinly sliced
  • 2 medium carrots, peeled and sliced
  • 1 tablespoon plain flour
  • 1-2 fresh bay leaves
  • 450ml good, hot lamb or vegetable stock
  • 2 teaspoons English mustard powder
  • 1 x 400g can chopped tomatoes
  • 3 tablespoons freshly chopped flat-leaf parsley

  • For the herb dumplings:

  • 175g self-raising flour
  • Salt
  • 75g butter, cubed
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 4 tablespoons cold water

Method

  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  2. Place the kidneys into a small bowl and season.
  3. Heat a large non-stick pan under moderate heat and dry fry the sausages for 5-7 minutes.
  4. Add the kidneys and cook for 2 minutes until brown. Transfer to a 1.2L ovenproof casserole dish.
  5. Add the vegetables to the frying pan and cook for 3-4 minutes until brown and transfer to the casserole dish. Sprinkle over the flour.
  6. Stir in the remaining ingredients, cover and cook in the oven or on the hob for 1½ hours, stirring occasionally.
  7. Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside.
  8. 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered.
  9. Remove the bay leaves before serving.