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Pan fried calves kidneys and sausage with peas and mustard



  • 1.

    Heat a pan and add a little olive oil. Soften the shallots quickly and remove from the pan, place the pan back on the heat and cook the kidneys smoking hot. Then add the pre-cooked sausages, shallots, mustard, parsley and Madeira. Bring to the boil and add the cream and peas. Turn to a low heat and hold hot.

  • 2.

    Grill the bread and rub with garlic, pour over olive oil and serve.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pan fried calves kidneys and sausage with peas and mustard.


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