Spicy kidneys after Grandpa's recipe
ingredients
- 2 to 3 porkers per person
- 1 onion
- about 50 g of margarine (Sanella or others for frying)
- 2 heaped teaspoons of marjoram
- 1 pickled cucumber
- salt
- pepper
- Potatoes as boiled potatoes or better
- mashed potatoes:
- Boiled potatoes
- bacon
- 1 onion
- potato water
- hot milk
- grated nutmeg
preparation
Wash the kidneys, cut longitudinally and remove the tubes. Then cut small. Put in a bowl, fill with water and water for at least 5 hours. Again and again change the water. Finally, place the kidneys in a sieve to drain the water. Rinse vigorously again.
Put the corresponding large enamel pot on the stove, melt the margarine and add the little pieces of kidney. Stir vigorously at the beginning, so that nothing burns. Salt and pepper immediately. Then add 2 teaspoons of marjoram. Lid on it. Due to the condensing water vapor on the lid drips water back and it is quite quickly sauce. You can add a little water as needed and simmer on a low heat (E-stove level 4 to 7, try).
The kidneys do not need to cook for too long and they should be a little bit bite. The timing of completion is best found out by trying it out yourself. Approximately 15 minutes before the end, add a chopped gherkin and a chopped onion. If there is too little sauce (tastes best), add a little water. But beware, otherwise it will not taste anymore. Possibly. add salt.
mashed potatoes:
Cook floury potatoes in salted water and a pinch of cumin. From the cooked potatoes pour off the water, crush and stir in hot milk and add some of the potato water (only who likes) until everything is creamy. Before brewing cut some bacon very small and sizzle slightly brown in the pan. Cut the onion into small pieces and fry with a little margarine. Add the bacon and the resulting fat with the glassy onion to the potato purée and stir in. It is also possible to add very little grated nutmeg for refinement.
The recipe comes from my grandfather (born 1894).
