River Wissey Lovell Fuller


January 2006

Try this tasty dish from The Village Kitchen

Serves 4

Could be made in electric frying pan


4 sheep's kidneys

4 large sausages

125 g / 4 oz bacon

3 small onions or 3 sticks of celery

125 g / 4 oz mushrooms

225 g / 8 oz carrots

25 g / 1 oz butter

15 g / 1/2 oz flour

300 ml / 1/2 pint stock

1 teaspoon tomato puree or ketchup

1 tablespoon sherry

Salt & pepper

1 small packet frozen peas


1. Remove skins from kidneys, cut them into 4 pieces and cut out the core

2. Skin the sausages and make each into 2 or 3 small balls

3. De-rind the bacon and cut into strips

4. Peel and chop the onions or celery. Wipe and slice the mushrooms. Scrub the carrots and cut into short, very thin strips

5. Melt butter in pan and fry bacon a little. Add kidneys and sausages and fry them quickly till lightly browned. Lift out of fat on to a plate

6. Add onions and mushrooms to pan. Reduce heat and cook slowly for 5 minutes, stirring occasionally.

7. Stir flour into pan and let it cook for 1 minute

8. Stir in stock, tomato puree and sherry and bring to simmering point, stirring as it thickens. Season with salt and pepper

9. Add carrots, bacon, kidney and sausage balls

10. Cover pan with a well fitting lid and simmer gently for 1/2 an hour. 10 minutes before the end of cooking time add frozen peas

The Village Kitchen

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