Sausage & Kidney Casserole

Serves 4

Preparation time: 25 minutes
Cooking time: Under 2 hours

Ingredients:
4 lamb’s kidney, cleaned and cut into quarters
Salt and freshly milled black pepper
450g/1lb lamb or beef sausages
1 small onion, peeled and chopped
2 leeks, thinly sliced
2 medium carrots, peeled and sliced
15ml/1tbsp plain flour
1-2 fresh bay leaves
450ml/¾pint good, hot lamb or vegetable stock
10ml/2tsp English mustard powder
1 x 400g can chopped tomatoes
45ml/3tbsp freshly chopped flat-leaf parsley
Herb dumplings:
175g/6oz self-raising flour
Salt
75g/3oz butter, cubed
30ml/2tbsp freshly chopped flat-leaf parsley
60ml/4tbsp cold water

Method:
Preheat the oven to Gas mark 3, 170°C, 325°F.
Place the kidneys into a small bowl and season.
Heat a large non-stick pan under moderate heat and dry fry the sausages for 5-7 minutes.
Add the kidneys and cook for 2 minutes until brown.  Transfer to a 1.2L/2pint ovenproof casserole dish.
Add the vegetables to the frying pan and cook for 3-4 minutes until brown and transfer to a casserole dish. Sprinkle over the flour.
Stir in the remaining ingredients, cover and cook in the oven or on the hob for 1½ hours, stirring occasionally.
Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs.  Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings.  Cover and set aside.
20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered.
Remove the bay leaves before serving.

Recipe provided by www.simplybeefandlamb.co.uk