Home · Recipes · Gourmet Specialties · Veal

Frankfurt Calf's Kidney

4 servings

Ingredients

• 5 Stk Veal kidneys
• 3 Stk Frankfurter sausages
• 150 g mushrooms
• 2 Stk Onions
• 60 g Oil
• 50 g butter
• Flour (nach Bedarf)
• 0.12 L White wine
• broth (or water) (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• fried potatoes (nach Bedarf)

Instructions

1. Peel calf's kidneys, skin the frankfurters, and clean the mushrooms, cut everything into small dice.
2. Finely chop the onions and sweat them together with the kidneys in hot oil until translucent.
3. Add the mushrooms, sausages, and butter and finish sautéing.
4. Dust with a little flour, pour in white wine and some broth or water, season with salt and pepper, and bring briefly to a boil.
5. Plate and serve with fried potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.