I’m rediscovering the benefits of organ meats, as they offer great health benefits, besides being economical. This is a warming and satisfying breakfast, lunch, or dinner with sausage and kidney. It’s like an old-world kidney pie with no crust and rich Middle Eastern spices. The spices and sausage flavors soften the kidney flavor. Expect an immediate energy boost from the earthy proteins and turmeric. Sweet potato adds a familiar taste, something like a traditional hash. The end result is truly delicious. for this reason, it’s an excellent first dish to serve to someone who is new to the idea of organ meats. I made this for breakfast by assembling it in the evening, refrigerating overnight, and baking it in the morning. It’s surprisingly easy to make – just follow the step by step photos below. Serves 6.
- 12 ounces beef kidney, grass fed, grass finished
- 2 cups filtered water
- 3 tablespoons unfiltered apple cider vinegar
- 1 sweet potato, cut in cubes
- 1 leek, cut in small pieces, white and green parts separated
- 1 clove garlic, diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground anise seed (or fennel seed)
- 2 bay leaves
- Plenty of black pepper
- 2 tablespoons olive oil or coconut oil
- 12 ounces Mild Italian Sausage, sliced or loose. (Look for unsweetened non-gmo meat)
- 2 tablespoons arrowroot powder or coconut flour
- Unprocessed salt to taste
- 1 cup broth or filtered water (Homemade Broth is best. Or buy Imagine Organic Broths in healthy groceries or online. It’s the only commercial broth I know without sugars or msg. Unfortunately there are no commercial bouillon cubes that I consider safe.)
- Slice kidney in 1-inch pieces, removing the veins and fat. Soak in 2 cups water plus 3 tablespoons vinegar for 1 hour or more, to soften and clean.
- Slice the sweet potato into 1/2-inch cubes. Cut the leek into small pieces, dice the garlic.
- Prepare the spice mix: turmeric, ginger, cumin, anise, and bay leaves.
- Add 3 tablespoons oil to a large skillet. Sauté garlic and white part of leek.
- Add sausage to the skillet and sauté until it begins to soften.
- Drain kidney and pat dry on a towel. Dredge with arrowroot powder or coconut flour, salt and pepper.
- Add kidney and spices to the sausage in the pan. Sauté briefly. Add broth.
- Grease a 9 x 13-inch baking pan with olive oil, and spread the green part of the leek evenly on the bottom.
- Layer in the sautéed meat.
- Add the sweet potato cubes on top.
- Add salt and pepper to taste. Cover the pan with a stainless-steel baking sheet (I don’t recommend aluminum foil for covering food.) Bake 45 minutes. Remove from oven and serve.
- If this is for breakfast, you can assemble it in the baking dish the night before. Cover and chill overnight, and bake it in the morning.
Slice kidney in 1-inch pieces, removing the veins and fat. Soak in 2 cups water plus 3 tablespoons vinegar for 1 hour or more, to soften and remove any odor.
Peel the sweet potato and slice it crossways.
Then slice the sweet potato into 1/2-inch cubes.
Slice all the veggies. Cut the leek into small pieces, and dice the garlic.
Prepare the spices: anise, ginger, turmeric, cumin, and bay leaves.
Add 3 tablespoons oil to a large skillet. Sauté garlic and white part of leek.
Then add the sausage and sauté until it begins to soften.
Drain the kidney and pat dry on a towel. Dredge with arrowroot powder, salt and pepper.
Add kidney and spices to the sausage in the pan. Sauté briefly, and then add the broth.
Add a layer of the sautéed meat.
Add the cubed sweet potato on top. You can refrigerate it at this point and bake it later.
Cover the pan, bake 45 minutes, and serve!