Kidney and Sausage Casserole

• 1 ounce butter
• 2 onions
• 1 tablespoon flour
• 1 pinch mustard powder
• 1 lb sausage
• 2 lambs kidneys
• bouquet garni
• salt
• pepper
• 1 pint pork stock
• parsley

1. Set oven to 300F/Mark 2.
2. Melt the butter in a frying pan and lightly fry the onion until soft, but still transparent, then stir in the seasoned flour.
3. Prick the sausages lightly with a fork, and place in a casserole dish with the kidneys.
4. Add the bouquet garni of herbs and season.
5. Pour the stock over the onion and flour mixture in the pan and bring to the boil, stirring, then pour sufficient into the casserole to cover the contents.
6. Cover and cook for about 5 hours.
7. Discard the herbs and allow the mixture to cool overnight.
8. Next day, set oven to 325F/Mark 3 and cook the casserole for 30-40 minutes until completely heated through, topping up the gravy if necessary.
9. Sprinkle with chopped parsley and serve with mashed potatoes, carrots, and a green vegetable.

butter, onions, flour, mustard powder, sausage, lambs kidneys, bouquet garni, salt, pepper, pork stock, parsley

Taken from www.food.com/recipe/kidney-and-sausage-casserole-494651 (may not work)