Casserole of Kidneys in Red Wine

• 6–8 lambs’ kidneys
• ½ lb (225 g) chipolata sausages

Remove any fat from around the kidneys and remove the skin. Snip out the core from each using scissors and then cut the kidneys in half. Separate the sausages. Peel and slice the onions. Melt the butter in a frying pan and add the onions. Fry gently for about 5 minutes, or until onions are soft and a little brown. Add the kidneys and sausages, and fry for a further few moments to brown. Remove