Devilled Kidneys

My Dad used to make this. He loved kidneys. He taught me that the trick to cooking kidneys was not to wash them, as otherwise you lose the delightful “piss” flavour. I still don't know whether he was kidding!

  • 12 lamb kidneys
  • 10-12 rashers of bacon
  • 2 onions, finely chopped
  • Tomato sauce (ketchup)
  • Worcestershire sauce

Cut fat of bacon, chop up the fat and fry (add a little oil to start with if needed) in a medium saucepan. Add the onion and fry. Chop up the bacon into fine pieces and fry.

Remove all the nasty bits from the kidneys and chop into smallish pieces. Add to the soft golden onion and cook until the kidneys are browned.

Mix up 4 tablespoons of tomato sauce, 2 tablespoons Worcestershire sauce and make up to three cups by adding water.

Add to the kidneys and simmer for an hour.

Delicious served on hot buttered toast for breakfast.


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