Grandma's Sour Kidneys: Prepare the offal properly, cook it until tender, and serve it with a tangy sauce, apple cider, gravy, cream, and aromatic buttered rice – just like in the old days. Sour kidneys – a childhood classic for some, a real challenge in the kitchen for others! In this video, I'll show you how to perfectly prepare pork kidneys so they stay tender and taste absolutely delicious. The key to success lies in soaking them and cooking them to the right temperature. We'll serve them with aromatic rice, which gets a real upgrade from being sautéed with studded onions.

























... Ingredients:
Pork kidneys
Salt (for pickling)
Butter
Onions
Garlic
Apple cider vinegar
Apple juice
Brown meat juice (stock)
Marjoram
Pepper
Cream
Rice
Water
Cloves
Bay leaves

💡 The professional chef tips from the video (to make the pickled kidneys truly tender, mild, and flavorful!)

• Clean the kidneys thoroughly and remove any white inner tissue.

• Soak the pork kidneys in salt water for 30–60 minutes.

• Rinse very well after soaking and pat dry.

• Sear the kidneys only briefly and over high heat, otherwise they will become tough.

• Apple cider vinegar and apple juice give the sauce its characteristic acidity.

• At the end, simply let the kidneys simmer in the hot sauce.

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Chapters:

0:00 Sour kidneys like Grandma used to make
2:38 Cleaning the kidneys
6:41 Salting to combat odor
9:42 Washing & drying
12:00 Searing
14:32 Roasting onions
16:27 Sauce with apple cider
20:00 Gravy & cream
22:05 Letting the kidneys simmer
25:40 Tasting

28:15 Plating

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👨‍🍳 Herbi’s Kitchen – Traditional cuisine from Austria & Bavaria
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