Sausage and Kidney Casserole Recipe

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Sausage and Kidney Casserole
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Ingredients:

Directions:

  1. Cut kidneys in quarters, discarding the hard centre.
  2. Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
  3. Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
  4. Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
  5. Sprinkle with flour, stir, then add wine.
  6. Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
  7. Stir until thickened slightly, season to taste, then add the kidney and sausage.
  8. At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
  9. Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
  10. Sprinkle with parsley to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 328.53 Kcal (1375 kJ)
Calories from fat 233.1 Kcal
% Daily Value*
Total Fat 25.9g 40%
Cholesterol 49.11mg 16%
Sodium 721.33mg 30%
Potassium 681.2mg 14%
Total Carbs 9.32g 3%
Sugars 4.1g 16%
Dietary Fiber 1.63g 7%
Protein 11.58g 23%
Vitamin C 4.1mg 7%
Iron 1.4mg 8%
Calcium 31.9mg 3%
Amount Per 100 g
Calories 137.11 Kcal (574 kJ)
Calories from fat 97.28 Kcal
% Daily Value*
Total Fat 10.81g 40%
Cholesterol 20.5mg 16%
Sodium 301.05mg 30%
Potassium 284.3mg 14%
Total Carbs 3.89g 3%
Sugars 1.71g 16%
Dietary Fiber 0.68g 7%
Protein 4.83g 23%
Vitamin C 1.7mg 7%
Iron 0.6mg 8%
Calcium 13.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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