Kidneys with Brains

For the kidneys with brains, first soak the kidneys. To do this, cut pork kidneys lengthwise down the middle, cut out all strands from the inside and place kidneys in water or cold milk for about 30 minutes. (Trim veal kidneys and place in milk or water).

Meanwhile, place brains in water, skin and clean carefully. Drain well or pat dry with kitchen paper. Coarsely chop the brains and cut the kidneys into strips. Finely chop shallot or onion and sauté in hot butter or clarified butter until light. Add the kidneys and fry them over medium heat until they are almost cooked. Then add brains and fry. Season with salt and pepper.

Beat eggs in a bowl, season and pour over the kidneys and brains. Stir and allow to set briefly until the eggs begin to set but are still creamy. Arrange Nierndln with brains on preheated plates. Before serving, sprinkle with chopped parsley or chives.

The Nierndln with brains go well with rösti, parsley potatoes, without adding eggs but also spaetzle or croquettes.

Preparation Tip:

Nierndln with brains taste great even without eggs stirred in. In this case, you could certainly season even stronger with a dash of Worcestershire sauce or some Dijon mustard.

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