Method

Tip: Pigs’ and ox kidneys can be rather strong in flavour. If you prefer a more delicate taste, soak the uncooked kidneys in milk for an hour or over night.

Prepare the ox kidneys by removing any white membrane, the hard core and giving them a good wash. Then dust in the flour.
Heat the oil in a large casserole dish and cook the kidneys for a couple of minutes on each side until nicely browned. Transfer to a plate with a slotted spoon, then add the sausages to the casserole dish and gently fry for 10 minutes until browned all over. Using the slotted spoon, transfer to the plate with the kidneys.
Add the onion and celery to the casserole dish and sauté for 5 minutes until soft, adding the garlic and chilli powder for the last minute. Stir in the tomato purée, sugar and 1 tbsp of the parsley, and stir until combined. Add the chopped tomatoes, mushrooms, Worcestershire sauce, red wine and stock and bring to a simmer.
Return the sausages to the pan and cover with a tight fitting lid. Simmer for 30 minutes over a gentle heat.
Scatter with the remaining parsley and serve.