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.
- 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
- 75g butter, cubed
- 2 tablespoons freshly chopped flat-leaf parsley
- 4 tablespoons cold water
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- Place the kidneys into a small bowl and season.
- Heat a large non-stick pan under moderate heat and dry fry the sausages for 5-7 minutes.
- Add the kidneys and cook for 2 minutes until brown. Transfer to a 1.2L ovenproof casserole dish.
- 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.
- Stir in the remaining ingredients, cover and cook in the oven or on the hob for 1½ hours, stirring occasionally.
- 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.
- 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered.
- Remove the bay leaves before serving.