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Brochette of kidneys & sausage, Venetian style

Method

  • Blanch the sausages in simmering water until reasonably tender. Drain well.
  • Heat the oil in a heavy-bottomed pan and saute the fennel, onion, garlic and butter until very tender, stirring now and again. Add the tomatoes, plum liqueur, ¾ cup stock and seasonings. Mix well and cook down until the tomatoes have collapsed a bit, adding more stock if needed. Taste for seasoning. Then stir in the dill and cook for a few minutes.
  • Alternate the kidneys and sausages on the skewers.
  • Then lightly oil a preheated ridged grill (or BBQ) and cook the skewers until the kidneys are just pink.
  • Spoon the sauce in individual flat soup bowls and top with the skewers.
  • Serve with your favourite salads on the side.

Ingredients

  • 2 lamb sausages
  • 2 tbsp olive oil
  • 1 medium fennel bulb, cored & finely diced
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp butter
  • ½ punnet cherry tomatoes, quartered
  • a good splash of Davidson's plum liqueur (or balsamic vinegar) 
  • 1-2 cups chicken stock
  • freshly ground salt & pepper
  • 2-3 tbsp chopped fresh dill
  • rosemary stalks stripped to form skewers (or wooden skewers soaked in warm water for 1 hour)
  • 6 lamb's kidneys, cleaned, cored & quartered
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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