“Saure Nierchen ” ( Sauteed Sour Kidney’s )

beloved dish from my childhood.
This was a very popular “Gericht” in southern Germany,
available in most  “Gasthaus“,  and  “Restaurant‘s”
Whenever my butcher has them fresh, I buy one and
either cut it lengthwise in half and grill them, simply
seasoned with kosher salt and freshly ground black
pepper, or I make myself  “Saure Nierchen”. Usually
I’d serve them with any type of pasta and any type of salad.
In this case , I made spaghetti and red beet salad to go with
the kidney‘s. Here it goes :



Ingredient’s :

Kidney,                                 beef, veal, lamb or pig
Onion,                                  diced fine
Demi glace,
White wine
White wine vinegar,         to marinade
White wine vinegar,         to taste
Roasted garlic puree,        to taste
Kosher salt,                         to taste
Cayenne pepper,                 to taste
Oil,                                         to saute
Butter, to saute

Method :

Clean kidneys and cut into slices.
Rinse under running water for 20 minutes.
Strain, cover with vinegar and store in refrigerator for
twelve hours, Strain, discard vinegar. Rinse with cold water,
pat dry. Saute kidney’s in very hot oil until golden brown, still
medium inside. Remove onto rack (you don’t want the juices)
Saute onions in butter, deglaze with the white wine. Add the
demi glace, garlic, vinegar, salt and pepper. Simmer until well
combined. Remove from heat, add kidney’s and serve.

Bon Appetit ! Life is Good !


” Nieren Spiesschen” (Shish Kebab)

Now  that the sliced kidney’s have soaked long enough in milk
and have been marinated ample time, I finally got to eat the first
of my long awaited kidney dishes. So, tonight I had sauteed kidney
skewer’s with tomato / cucumber salad and creamy horseradish.
I…   Just … Loved…    It…      🙂
Bella gave her unreserved approval too. Hopefully, so will you.

Many folks like their kidney’s grilled. If you prefer yours grilled,
please make sure you grill them on all sides, VERY slowly.
You’ll find the recipe on how to prepare the kidney’s on my previous
post,   ” I Was In Need Of A Heart And A Kidney “

For the salad, simply mix cucumbers, tomatoes, onion and garlic with
the herb vinaigrette of your choice.


Bon Appetit !   Live is Good !


” I was In Need Of A Heart And A Kidney “

my Argentinian butcher was able to help me out   🙂
Every so often when I talk to some of my friend’s, special dishes pop up during
the conversation. Usually, we talk about stuff that is not alway’s available or
has fallen out of fashion with the ” in crowd “.
Such was the topic of our saturday conversation, Liver and Kidney.
As a child, “Saure Nierchen” (Sour Kidney’s) and “Geschmortes Rinderherz”
(Braised Beef Heart), were right up there with a few other “sunday’s at the
restaurant favorites” and since the supply  from the butcher was plentiful,
this week I plan to cook these four dishes:

Nieren  Spieschen                        (Shish Kebab)
Saure Nierchen                             (Sour Kidney’s)
Rinderherz Spieschen              (Beef Heart Schaschlik
Geschmortes Rinderherz        (Braised Beef Heart)

Sunday I trimmed and cut the heart and kidneys. Today I will soak the meat
for theShashlik / Kebab in milk for 8 hours, then rinse and dry them and further
marinate them with soy saucegarlic powder, onion powder, pepper and peanut
oil until ready to cook, up to three day’s.
(Add the salt just before cooking or the offal becomes hard)
I have also marinated the meat for the Sour Kidneys and the Braised Heart in
cider vinegar for 8 hours, strained and dried the meat and then marinated it with
soy sauce, garlic powder, onion powder, pepper and peanut oil until ready to cook,
up to three day’s.
My first dish today will be “Kidney Shish Kebab with Tomato / Cucumber Salad .
(Check it out on tomorrow’s post  🙂

Beef Kidney


Beef Heart

Heart & Kidney, trimmed and soaking in milk and vinegar


Bon Appetit !    Life is Good !