Kidney and Sausage Casserole – a delicious recipe with butter, onions, flour, mustard powder, sausage, lambs kidneys. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Set oven to 300F/Mark 2.
2
Melt the butter in a frying pan and lightly fry the onion until soft, but still transparent, then stir in the seasoned flour.
3
Prick the sausages lightly with a fork, and place in a casserole dish with the kidneys.
4
Add the bouquet garni of herbs and season.
5
Pour the stock over the onion and flour mixture in the pan and bring to the boil, stirring, then pour sufficient into the casserole to cover the contents.
6
Cover and cook for about 5 hours.
7
Discard the herbs and allow the mixture to cool overnight.
8
Next day, set oven to 325F/Mark 3 and cook the casserole for 30-40 minutes until completely heated through, topping up the gravy if necessary.
9
Sprinkle with chopped parsley and serve with mashed potatoes, carrots, and a green vegetable.
249
kcal
Calories
17
g
Fat
9
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 ounce butter, 2 onions, 1 tablespoon flour, 1 pinch mustard powder, and more.
Yes, Kidney and Sausage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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