* 12 Shallots
* 50 g (2 oz) Butter
* Olive oil for frying
* 6 lambs Kidneys, washed, skinned, cored and cut into small chunks
* 1 pack of thin chipolata sausages (about 340 g)
* 150 g fresh button mushrooms, quartered
* 2 teaspoons Plain flour
* 1 teaspoon Tomato puree
* 1 tablespoons of Sherry
* 1 tablespoon of Sherry vinegar
* 284 ml (1/2 pint) Beef stock
* Good splash of Louisiana hot pepper sauce or Tabasco sauce
* 1 Bay leaf
* Sea salt and Freshly ground black pepper
* 2 tablespoons freshly chopped Parsley

===Method===
* Blanch the Shallots in Boiling Salted water for 2 minutes, drain and peel - it's easier after they have been blanched. Set aside.
* Heat a splash of olive oil in a pan and sauté the Kidneys and sausages on a fairly high heat until Browned all over. Lift out the kidneys and sausages with a slotted spoon and set aside. I prefer to discard the juice and fat at this stage.
* Give the pan a wipe round, add 50 g of butter and add the Onions and Mushrooms. Sauté for 5 minutes, stirring often.
* Leaving the Mushrooms and Onions in the pan, remove it from the heat and stir in the Flour.
* Deglaze the pan with the Sherry and the Sherry vinegar, add Tomato puree, Stock and Bay leaf, 1 tablespoon of the parsley and season to taste with Salt and Pepper
* Cut the sausages in half or smaller pieces if you wish.
* Return to the heat, bring to the Boil and return the Kidneys and Sausages, reduce the heat, cover and Simmer for 40 minutes.
* Discard the bay leaf and serve immediately, sprinkled with the remaining parsley.

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