If you’ve ever wanted to cook up a true British classic that’s packed full of robust flavor and a little culinary adventure, let me introduce you to Deviled Kidneys. This beloved dish takes humble lamb kidneys and gives them a devilishly delicious sauce, loaded with spicy mustard, piquant Worcestershire, and just enough heat to make your palate dance. In under 30 minutes, you’ll have a warming, satisfying plate that feels a little bit old-world and a whole lot special—the kind of breakfast, brunch, or main course you’ll want to share with friends who love trying something new.
Ingredients You’ll Need
Deviled Kidneys relies on simple, thoughtfully chosen ingredients—each one brings its own unique punch, texture, or color to make this dish much greater than the sum of its parts. Don’t be intimidated by the list; each item plays a role in creating those signature savory, just-spicy-enough flavors!
- Lamb kidneys (1 pound, trimmed and halved): These are the star of the show! Make sure to remove the white core for the best texture and flavor.
- Unsalted butter (2 tablespoons): Gives the sauce its rich base and beautiful gloss.
- Olive oil (1 tablespoon): Helps the butter sauté the kidneys without burning—plus a faint fruity note.
- Shallot (1 medium, finely chopped): Adds gentle sweetness and depth, a perfect partner for the bold sauce.
- Dijon mustard (2 teaspoons): Brings that signature heat and tang to the deviled sauce.
- Worcestershire sauce (1 teaspoon): Lends umami punch and a savory kick that sets this recipe apart.
- Hot paprika (1 teaspoon): For warmth, blush color, and a rounded earthy spiciness.
- Cayenne pepper (1/4 teaspoon, optional): For those who crave an extra tingle of heat—use as much or as little as you dare.
- Beef or veal stock (1/4 cup): Creates a saucy base and ties all the flavors together.
- Heavy cream (2 tablespoons): Just enough to add richness and silkiness at the end.
- Lemon juice (1 teaspoon): Balances the richness with a hit of bright acidity.
- Fresh parsley (1 tablespoon, chopped): Brings freshness and color right before serving.
- Salt and black pepper (to taste): Essential for seasoning everything to your liking.
- Toasted crusty bread (for serving): You want something sturdy and rustic to soak up all that lush sauce!
How to Make Deviled Kidneys
Step 1: Trim and Prepare the Kidneys
Start by giving your lamb kidneys a little TLC: carefully trim away any white core or sinew, then halve them for even cooking. A good rinse in cold water followed by a gentle pat dry ensures they’re perfectly prepped and ready to soak up all the flavors we’re about to throw their way.
Step 2: Sear the Kidneys
Heat both butter and olive oil in your largest skillet over medium-high heat. Once everything is shimmering, lay the kidneys in a single layer and sear for just two to three minutes. You want deep browning on the outside but a blush of pink in the center—the key to juicy, tender Deviled Kidneys. Quickly set them aside on a plate; they’ll finish cooking in the sauce later.
Step 3: Sauté the Shallot
Turn your skillet to medium and toss in the chopped shallot. Cook for a couple of minutes until soft and fragrant—you want it melting into the butter left behind, ready to build the base of our devilish sauce.
Step 4: Build the Deviled Sauce
Now for the flavor fireworks: stir in the Dijon mustard, Worcestershire sauce, hot paprika, and cayenne. Give everything a vigorous stir so the spices and mustard wake up in the heat, filling your kitchen with the aroma of anticipation.
Step 5: Deglaze and Simmer
Pour in the beef or veal stock, scraping the pan to pull up any gorgeous brown bits—that’s pure flavor! Let this bubble and reduce for about three minutes. The stock should thicken slightly and take on a gorgeous color and aroma from the sauce ingredients.
Step 6: Add Cream and Lemon
Reduce the heat a bit and swirl in the heavy cream for richness, then a splash of lemon juice to keep things lively and bright. You’ll notice the sauce turn gloriously glossy and smooth at this stage—absolutely irresistible.
Step 7: Finish Cooking the Kidneys
Return the seared kidneys (and any juices!) to the skillet. Toss them through the sauce for one to two minutes—just until they’re fully coated and perfectly hot. This quick finish ensures the kidneys stay tender and the sauce clings to every curve.
Step 8: Season and Serve
Turn off the heat, season to taste with salt and black pepper, and scatter over the fresh parsley. Serve straight away over hearty toasted bread, scooping up every drop of that spicy, creamy sauce. Your Deviled Kidneys are ready for the spotlight!
How to Serve Deviled Kidneys
Garnishes
A final sprinkle of fresh, chopped parsley does wonders for color and freshness, making your platter of Deviled Kidneys really pop. If you love even more heat, a tiny pinch of extra paprika or cayenne right before serving adds a dramatic touch and enhances the aroma. A wedge of lemon on the side for squeezing never goes amiss, either!
Side Dishes
Classic Deviled Kidneys are traditionally served steaming hot over thick slices of buttered, toasted bread, but that’s just the start. For a full English brunch, pair them with sautéed mushrooms, grilled tomatoes, or even a crisp green salad for contrast. They’re also wonderful alongside creamy mashed potatoes or simple steamed greens if you’re craving something heartier.
Creative Ways to Present
If you want to impress or offer something a little unexpected, try serving Deviled Kidneys on small crostini for an appetizer, pile them atop a baked potato, or spoon over a delicate English muffin for a luxurious brunch. Ladling them into mini cast iron skillets or pretty ramekins can turn this old-school favorite into a modern show-stopper at your table.
Make Ahead and Storage
Storing Leftovers
Deviled Kidneys are best enjoyed immediately, but if you find yourself with leftovers, let them cool to room temperature first. Store the kidneys and their sauce together in an airtight container in the refrigerator. They’ll keep for up to two days and still be delicious for a quick, savory breakfast or lunch.
Freezing
While it’s possible to freeze Deviled Kidneys, keep in mind that the texture of kidneys (and the dairy in the sauce) changes once thawed. If you must freeze, do so only for up to one month, making sure everything is well-sealed. Thaw overnight in the fridge before reheating gently for the best results.
Reheating
To reheat Deviled Kidneys without overcooking, warm them gently in a skillet over low heat, stirring occasionally until piping hot. A splash of extra cream or stock will refresh the sauce if it’s thickened in the fridge. Avoid microwaving—the quick, harsh heat can toughen the kidneys.
FAQs
Are lamb kidneys easy to find, and can I substitute another type?
Most well-stocked butcher shops carry lamb kidneys, and some groceries keep them in the freezer section. If you prefer, veal kidneys are milder and can be used in this Deviled Kidneys recipe with great results! Beef kidneys are more robust in flavor, but might require a little extra soaking to soften their taste.
Can Deviled Kidneys be made less spicy?
Absolutely. If you’re sensitive to heat, simply reduce the amount of cayenne or hot paprika, or leave out the cayenne altogether. The dish will still be beautifully rich and tangy with just the mustard and Worcestershire sauce.
What’s the best bread for serving Deviled Kidneys?
Crusty artisanal bread, like country sourdough, seeded wholemeal, or a baguette sliced thick, holds up well to the rich sauce. Toasting the bread is essential—soft bread will get soggy, while toasted slices provide the perfect crunch and sturdy base.
Can this be made ahead for brunch guests?
The sauce can be prepared a few hours in advance and gently reheated. For the best experience, sear the kidneys just before serving—this keeps them tender and prevents overcooking. Assemble everything in a flash right before your guests sit down.
Is Deviled Kidneys a breakfast or dinner dish?
It’s traditionally a breakfast or brunch staple in Britain, but its rich flavors make it equally delightful for lunch or a light supper. There are no rules here—serve Deviled Kidneys whenever you’re craving something bold, comforting, and a bit out of the ordinary.
Final Thoughts
If you’re ready for a truly classic taste experience and want to bring a bit of bold British comfort to your table, don’t hesitate to try Deviled Kidneys. They’re so much easier than you might think, and always a conversation starter. Give them a go, and let yourself be swept away by that perfect blend of creamy, spicy, and utterly satisfying flavors!
Print
Deviled Kidneys Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Deviled kidneys are a classic British dish perfect for a hearty breakfast or brunch. Tender lamb kidneys in a rich and savory sauce served over toasted bread – a traditional English delight.
Ingredients
Lamb Kidneys:
1 pound lamb kidneys, trimmed and halved
Seasoning:
2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 medium shallot finely chopped, salt and black pepper to taste
Sauce:
2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot paprika, 1/4 teaspoon cayenne pepper (optional), 1/4 cup beef or veal stock, 2 tablespoons heavy cream, 1 teaspoon lemon juice
Garnish:
1 tablespoon fresh parsley chopped, toasted crusty bread for serving
Instructions
- Prepare Kidneys: Trim and halve the kidneys, removing the white core. Rinse and pat dry.
- Sear Kidneys: Heat butter and olive oil in a skillet, sear kidneys until browned outside but still pink inside. Set aside.
- Make Sauce: Cook shallot, add mustard, Worcestershire sauce, paprika, and cayenne. Deglaze with stock, simmer, then add cream and lemon juice.
- Combine and Serve: Return kidneys to the skillet, toss in sauce. Season and garnish with parsley. Serve hot over toasted bread.
Notes
- This dish is a classic British breakfast or brunch, often served with buttered toast.
- For a milder version, reduce the cayenne pepper or omit it entirely.
- Veal kidneys can be substituted for lamb if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 285
- Sugar: 2g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 390mg
