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Beef Kidney and Salt Pork Casserole Recipe
|Beef kidneys||3 Pound, outer fat and membrane removed, halved, cored and thinly sliced|
|Fatback||1⁄2 Pound, thinly sliced|
|Scallions||4 , chopped|
|Shallots||2 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Chopped parsley||2 Tablespoon|
|Salt pork||1 Pound, the rind removed, cut into thin slices, blanched for 3 minutes and drained|
|Eau de vie/Other brandy||2 Tablespoon|
Calories 1115 Calories from Fat 887
% Daily Value*
Total Fat 98 g151.4%
Saturated Fat 35.3 g176.5%
Trans Fat 0.2 g
Cholesterol 1029.7 mg
Sodium 2099.2 mg87.5%
Total Carbohydrates 5 g1.6%
Dietary Fiber 0.45 g1.8%
Sugars 1.8 g
Protein 46 g91.6%
Vitamin A 75.8% Vitamin C 51.3%
Calcium 5.5% Iron 63.9%
*Based on a 2000 Calorie diet
Arrange a layer of sliced kidney on top.
Season with salt and pepper.
Mix the scallions, shallots, garlic and parsley, and sprinkle some of the mixture over the kidney.
Add a layer of the sliced salt pork and sprinkle it with the scallion mixture.
Continue to add the kidney, salt pork and scallion mixture until all the ingredients are used up, ending with a layer of salt pork.
Cover the casserole and bake in a preheated 300° F. [150° C] oven for three hours, adding the eau de vie or brandy 10 minutes before the end of the cooking time.