Roasted Kidneys

For the roasted kidneys, cut the kidneys in half, wash them, remove all tubes and ducts and soak them in milk.

Chop the onion and roast in oil until light yellow. Cut kidneys into thin slices and add to onion, roast stirring constantly until they no longer look bloody. Sprinkle with flour, let them roast a little, add a little water and season with soup powder.

Before serving, season the roasted kidneys with salt, pepper and marjoram.

Preparation Tip:

The roasted Nierndln goes well with fresh farmhouse bread.

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