Summary

Ingredients

• 1 kg kidney (s), from pork
• 150 g bacon, smoked and mixed, diced
• 1 red pepper (s)
• 1 chilli pepper (s)
• 2 small onions
• 2 cloves garlic)
• 2 glasses red wine
• 1 tablespoon tomato paste
• 2 bay leaves
• 2 clove (s)
• 4 juniper berries
• 1 tablespoon marjoram
• some lovage
• 2 tablespoon flour
• some oil
• salt and pepper
• 1 dash water, or meat broth

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Instructions

1. Clean the kidneys, cut into pieces of about the same size and soak for several hours, changing the water more often.
2. Pour into a sieve, drain well and then dust with flour.
3. In a saucepan, fry the finely chopped onions and diced bacon in a little oil. Add the diced bell pepper, finely chopped garlic and chilli pepper and tomato paste. Then add the kidneys to the pan and fry for another 5 minutes. Deglaze with red wine and reduce the liquid a little. Then a shot of water (also meat broth) and the spices and let simmer for about 20 minutes on a low flame. I cook the spices in a tea bag or tea egg so that they are easier to “fish out” afterwards.
4. Mashed potatoes, bread dumplings or spaetzle are enough as a side dish.