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ROGNONS SAUTES TURBIGO

26 pickling onions


50 g butter or margarine

350 g cocktail pork sausages

30 ml vegetable oil

350 g button mushrooms, wiped and halved

15 lamb’s kidneys, washed, skinned and cored

45 ml (3 level tbsp) plain flour

15 ml (1 level tbsp) tomato puree

45 ml (3 tbsp) sherry

600 ml Beef Stock

2 bay leaves

salt and pepper

6 slices white bread

vegetable oil

chopped fresh parsley, to garnish


  1. Pour boiling water over the onions, leave for 2 – 3 minutes, then drain and peel.

  2. Melt 25 g butter in a large frying pan and cook the sausages until brown on all sides, then remove from the pan. Heat the remaining butter and the oil and cook the onions and mushrooms over brisk heat for 3 – 4 minutes, shaking the pan. Remove from the pan.

  3. Add the kidneys and cook briskly for about 5 minutes until evenly coloured. Remove from pan.

  4. Stir the flour, tomato puree, sherry and stock into the juices. Bring to the boil, stirring, then add the bay leaves and seasoning. Return the sausages, mushrooms, onions and kidneys to the pan, cover and simmer for 20 – 25 minutes. Transfer to a warmed serving dish.

  5. Meanwhile, trim the bread into small triangles or cut into heart shapes with a pastry cutter. Fry in oil until golden brown. Drain well and arrange around the kidneys. Garnish with parsley.
    Serves 6


ROGNONS SAUTES TURBIGO

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