Recipe information
Yield
serves 6. serving size: 1 spoonful of onions, 1 forkful of each meat
Ingredients
Preparation
Step 1
Wash the kidney halves and remove all the veins and fat.
Step 2
Soak in water with 1/2 teaspoon of the salt for 1 hour and pat dry.
Step 3
While the kidney is soaking, season the bratwurst, lamb chops, pork loin, beef, veal, and livers with pepper and the remaining 1 1/2 teaspoons salt.
Step 4
Grill the pork loin in a grill pan on top of the stove until cooked all the way through. Then grill the kidney, bratwurst, lamb, beef, veal, and liver until medium done. Set aside in a warming dish.
Step 5
In a large skillet, fry the bacon until crispy, turning frequently. Remove the bacon and add to the dish with the grilled meats.
Step 6
Return the skillet to the stove, and fry the onions in the oil.
Step 7
Mix all the meats and the onions together and put over low heat for 5 minutes or until all are warm and cooked through.
Step 8
Serve on a warm platter with a 1-inch-thick slice of grilled or toasted sourdough bread.
