Beef / Pork

Nats Kidneys and Bacon in Port Sauce is for Lunch.

Nats Kidneys and Bacon in Port Sauce takes 5 minutes to prepare.

Nats Kidneys and Bacon in Port Sauce takes 20 minutes to cook.

Nats Kidneys and Bacon in Port Sauce makes 2 servings.

The ingredients for Nats Kidneys and Bacon in Port Sauce are:

4-6 lambs kidneys, halved and cleaned
4 rashers of bacon - grilled
1/4 cup of good port
1/2 cup water
1 teaspoon worchsetershire sauce (Lea & Perrins)
1 Tablspn flour
1/2 cup water

Here is how you make Nats Kidneys and Bacon in Port Sauce:

Halve and clea the kidneys, gently pan fry in non stick pan, cut side down first then turn after 2-3 mins.Grill bacon rashes, chop into pieces and add to the pan with the kidneys.Pour the port into the pan, followed by the water and worchestershire sauce, lower the heat and simmer gently for 10 mins.Combine the flour and second measure of water in a skaher and add to the pan to thicken the sauce. bring back to just simmering and then remove from the heat and serve.Great with steamed rice and green beans. (serves 2)Number of Servings: 2Recipe submitted by SparkPeople user MONEYPENNY63.

The nutritional information for Nats Kidneys and Bacon in Port Sauce is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 290.4

• Total Fat: 10.6 g
• Cholesterol: 488.5 mg
• Sodium: 480.7 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 0.2 g
• Protein: 27.3 g