Devilled kidneys; a breakfast of champions

It’s offal. So, anyone who’s squeamish about eating the insides of animals can just bugger off and leave more of these bundles of deliciousness to the rest of us. And for that, I for one, will be profoundly grateful.

With a Black Velvet to wash it down (remember, champagne first, then the Guinness or it all goes to hell).

The recipe is courtesy of the main man, Fergus Henderson. Of course.


2016-03-27 at 17.19

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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