Those of you who at least once in their lives tasted dishes made with kidneys know how flavoursome they can be. Most often it’s pork, veal or beef kidneys, which are used. Properly prepared kidneys are very tasty, while those made incorrectly can certainly discourage you from eating kidneys ever again. When making any kidney dish, it is a must to clean them first. This is important because kidneys, from which ureters are not removed or which are not soaked, will have an unpleasant smell and a rubbery consistency.
Kidneys can be prepared boiled, fried or stewed. They are very often made as stews or fried with onions. Below, I have a kidney dish for you, in which kidneys are cooked in a mustard sauce. They can be served with mashed potatoes, rice or on bread. I recommend serving them on a crispy baguette.
Ingredients for devilled kidneys in mustard sauce.
- 600 g pork kidneys
- 80 g butter
- 4 tablespoons of flour
- 200 ml cream (30%)
- 50 ml water
- a bunch of parsley
- 100 g onion
- 1 tablespoon of French grainy mustard
- 1/2 teaspoon of harissa
- 1/2 teaspoon of estragon
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
How to make devilled kidneys in mustard sauce.
Cut the kidneys in half, carefully carve out the ureters and membranes, put them in a bowl and pour cold water over them. Soak for 2 hours, changing the water several times during this time. After that, cut each kidney into slices.
Pour the flour on a plate and coat each kidney piece in it. Place some butter on a frying pan, warm it up and put in the kidneys – not all at once but in batches. Fry on both sides for 2-3 minutes, take them out and place them on a plate. When all the kidney pieces are fried, put the remaining butter on the pan, add finely chopped onion and fry on a low heat for 4-5 minutes. Then add the kidneys from the plate, harissa, mustard, water, cream, tarragon, salt and pepper.
Bring to a boil and simmer covered, over low heat until the kidneys are tender. At the end of cooking, add the chopped parsley. Serve the kidneys warm on bread.
Good to know when making devilled kidneys in mustard sauce.
A pinch of salt can be added to the water, in which the kidneys are soaked. The salt will draw the unpleasant smell out of the kidneys faster. Milk also helps with removing the unpleasant smell, so it can be used instead of water for soaking.
The soaked kidneys should be dried after being removing them from the bowl and should be cut into slices. They must not be wet when you are coating them in flour. I dried the kidneys first in a colander, then on a paper towel.
Depending on the size of the pieces and whether you use fresh or frozen kidneys, the cooking time may vary.
Do you like pork dishes? If so, try our recipe for Pork leg baked with rhubarb.