Sausage And Kidney Casserole

1. 1

   Cut kidneys in quarters, discarding the hard centre.

2. 2

   Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.

3. 3

   Remove the sausages and kidneys from the pan, slicing the sausages into thirds.

4. 4

   Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.

5. 5

   Sprinkle with flour, stir, then add wine.

6. 6

   Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.

7. 7

   Stir until thickened slightly, season to taste, then add the kidney and sausage.

8. 8

   At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.

9. 9

   Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.

10. 10

    Sprinkle with parsley to serve.

* Per serving · 4 servings · Values may vary.