Sour kidneys

Ingredients for 3 servings:

• 600 g kidney(s) (pork kidneys), cleaned and sliced
• 1 m.-sized onion(s)
• 60 g lard
• 60 g flour
• 1 tsp sugar
• ¾ liter of water
• 3 tbsp vinegar
• 4 cloves
• 2 bay leaves
• Salt
• Oil, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

fried pork kidneys with separately cooked sauce

For the sauce, finely slice the onion. Melt the lard in a wide saucepan, add the flour, and brown. When it has melted light brown, add the onions and a pinch of sugar and continue to fry until dark brown. Deglaze with water and bring to a boil. Add the spices, vinegar, and salt, and simmer gently with the lid on for about 25 minutes. The sauce will be a bit thin at first, but will reduce over time. If desired, you can thicken it further with a dark roux. Once the sauce is ready, fry the kidneys separately in oil in a large pan. The kidneys should not be stacked on top of each other; add them to the sauce without any liquid that may have leaked out. Do not boil the sauce any further, as this will make the kidneys hard. You can serve it with spaetzle, fried potatoes, rice, or simply fresh bread.