Nerki w Sosie

Ingredients · 4 servings

• 800 gPork kidney, split lengthwise and trimmed
• 200 gOnion, finely diced
• 200 gSour cream
• 25 gMustard
• 40 gButter
• 10 gFresh parsley, chopped (to serve)
• 30 mlWhite wine vinegar
• 18 gSalt
• 2 gBlack pepper, ground
• 1500 mlWater, cold for soaking and boiling for blanching

Equipment

stovetop, knife, cutting board, mixing bowl, colander, saucepan, skillet, wooden spoon, measuring spoon, serving spoon, serving plate

Instructions

1. 1
   Gather Equipment

   Gather all ingredients and set out a knife, cutting board, bowl, colander, saucepan, skillet, spoon, and measuring spoons. · 5 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Clean Kidneys

   Split the kidneys lengthwise, then cut away every piece of fat and all firm white tubes before rinsing them under cold water. · 15 min

   What to look for: The kidney halves look clean, with no white core or fatty pieces remaining.

3. 3
   Soak Kidneys

   Place the kidneys in cold salted water and soak for 120 minutes, changing the water once if the smell remains strong. · 2 h

   What to look for: The water is lightly cloudy and the sharp aroma is reduced.

4. 4
   Blanch Slices

   Rinse the kidneys well, slice them thinly, then blanch in boiling water with vinegar for 2 minutes and drain immediately. · 5 min

   When it is done: This is a blanch only; final cooking will bring pork kidney to 63°C / 145°F.

5. 5
   Brown Onion

   Melt the butter in a skillet, add the diced onion, and sauté until soft, glossy, and golden at the edges. · 6 min

   What to look for: The onion is golden and smells sweet, not burnt.

6. 6
   Fry Kidneys

   Add the drained kidney slices to the hot onion and fry briskly for 3-4 minutes, stirring so the pieces sear evenly. · 4 min

   When it is done: The thickest slice should be opaque and reach 63°C / 145°F.

7. 7
   Simmer Sauce

   Lower the heat, stir in sour cream, mustard, salt, and black pepper, then simmer gently for 5 minutes without boiling hard. · 5 min

   When it is done: The sauce is hot throughout and the kidney remains at least 63°C / 145°F.

8. 8
   Serve Hot

   Sprinkle with chopped fresh parsley and serve the kidneys hot, with plenty of sour cream mustard sauce spooned over the top. · 2 min

   What to look for: The finished dish is creamy, glossy, and flecked with green parsley.