Swabian Saure Nierle - Kidneys in Sour Sauce

Description

Thinly sliced pork kidneys, briefly seared and then finished in a sauce sharpened with wine vinegar, juniper and bay. Together with Saure Kutteln and Saure Leber, this is one of the great sour offal dishes of Swabian cooking - served with Spätzle or fried potatoes and a green salad.

1. 1

   Halve the kidneys lengthways and carefully cut out the white core - fat, tubes and ducts - with a pointed knife. Then slice thinly and soak in milk for at least an hour, preferably overnight.

   ⏱️ approx. 15 min

   💡 Tip: Soaking in milk is the single most important step: it removes the sharp smell that many mistake for the natural taste of kidney.

2. 2

   Drain the kidney slices, rinse them thoroughly under cold water and pat them very dry. Wet kidneys do not fry, they boil.

   ⏱️ approx. 5 min
3. 3

   Heat the clarified butter in a wide pan until very hot. Sear the kidney slices in batches for 60 to 90 seconds, season with salt and pepper and remove immediately. They should be coloured outside and still pink inside.

   ⏱️ approx. 4 min

   💡 Tip: Overcrowding the pan drops the temperature - the kidneys turn tough.

4. 4

   Sweat the finely diced onions in the remaining fat until golden. Dust with the flour, toast briefly, then deglaze with white wine and wine vinegar, scraping the caramelised bits off the base of the pan.

   ⏱️ approx. 8 min
5. 5

   Pour in the meat broth and stir in the bay leaves, crushed juniper berries and mustard. Simmer the sauce uncovered for 15 minutes until slightly thickened, then season with salt, pepper and a little more vinegar.

   ⏱️ approx. 15 min

   💡 Tip: The sauce should taste distinctly sour - the acidity mellows noticeably once served with Spätzle.

6. 6

   Remove the bay leaves, return the kidney slices with any juices to the sauce and let them stand for just two minutes - do not boil them again. Scatter with chopped parsley and serve with Spätzle or fried potatoes and a green salad.

   ⏱️ approx. 3 min