Serves 6
6-8 lamb kidneys
8 oz (225g) ‘mini’ chipolata sausages
2 medium-sized onions
21/2 oz (65g) butter
1 level tablespoon plain flour
1 X 21/4 oz (64g) tin concentrated tomato puree
3/4 pint (400m1) chicken stock
1/4 pint (150m1) red wine
salt and freshly milled pepper
8 oz (225g) button mushrooms
1 X 8 oz (225g) packet frozen petits pois
chopped parsley, to garnish
Remove the suet from around fresh kidneys and using a pair of scissors, snip deep into each one and cut out the core. Remove the thin membrane and slice the kidneys in half lengthways. Separate the sausages. Peel and thinly slice the onions. Melt 2 oz (50g) of the butter in a large frying pan over low heat, add the onions and fry gently for 5 minutes to soften but not brown. Increase the heat to moderate, add the kidneys and sausages and fry for about 3 minutes to brown all over. Using a perforated spoon, transfer the onion, kidneys and sausages to a casserole dish.
Melt the remaining butter in the hot frying pan over low heat. Stir in the flour and cook gently for 5 minutes until browned. Stir in the tomato purée, stock and red wine and season with salt and pepper. Bring to the boil, stirring all the time. Strain the sauce into the casserole. Cover with a lid and cook in an oven heated to 350°F (180°C) or Gas no. 4 for 11/2 hours. About 20 minutes before the end of the cooking time, trim and slice the mushrooms and add to the casserole along with the frozen peas. Sprinkle with chopped parsley and serve.