This is one of Paul's favourites. I'm not big on offal but this is a rich and tasty dish.
12 button mushrooms
3 cloves garlic
8 button onions
6 pork chipolata sausages
1 ½ wine glasses of red wine
1 drop Tabasco sauce
2 shakes Worcestershire sauce
1 tbsp chopped coriander
1 tbsp chopped tarragon
1 tbsp tomato puree
1 400g tin tomatoes
2 oz butter
2 drizzles olive oil
1 salt and pepper to season
Prepare the kidneys (if you haven't got a nice butcher like mine.) by cutting in half and removing all the white tissues.
Pre-heat oven to 160c
Heat the olive oil and add the onions and mushrooms.
Next add the sausages, kidney, garlic, herbs and tomatoes.
Stir for a few minutes,then season with salt and pepper.
Add the wine Worcestershire sauce,tomato puree and Tabasco sauce.
Place in the oven for 15 minutes.
Remove the pan from the oven and return to the stove top.
Shake the pan,add the butter and heat until melted (this gives it a shine).
Garnish with fresh coriander leaves and chopped herbs.
Serve with riced Cauli or cauliflower mash if IPD'ing or rice or potatoes if your not!
* This freezes really well, just defrost thoroughly then reheat until piping hot