Sausage and kidney casserole

[parasal]

This is a lovely thick and dark dish, ideal for this cold dark weather. Fairly cheap to make ( bout £4.00 so a quid per head!), serve with mash or just thick bread- vary ingredients according to taste or whats in the cupboard.

 

Approx 6 sausages(good butcher ones are best!)

Approx 4-6 Lambs Kidneys

Bacon lardons, or any other bacon

Small onion

6-8 Mushrooms

1 Pint rich beef stock

Flour for dusting kidneys, approx 5-6 tbsp

Tablespoon mustard

 

Fry Lardons in a little fat, I prefer to skin sausages and make little balls-about three per sausage, add these with sliced onions to lardons and fry off until brown and crispy. Remove with slotted spoon and reserve- leave fat in pan.

Prepare and chop kidneys and dust in flour(they can go a bit sludgy but will sperate when cooked!), add to hot fat and fry off with mushrooms until brown.

Return sausage mix to the pan and once mixed add approx a pint of rich beef stock with mustard and stir well.

Reduce until thick and gorgeous!