Split kidneys in two and remove white membrane (nerve). Cut into pieces one-quarter the size of a mushroom. Soak kidneys in water and a small amount of vinegar for one hour, then drain and dry them. Heat 1/4 cup (60 mL) of butter and sauté kidneys** over high heat for 2 to 3 minutes; remove from pan and drain.
Hatfield--pork Kidney - 10LB, $0.98/lb
$9.80
SKU
B2001-ZY1141
Sold in combo, priced in LB . Final price may vary based on actual weight.
| Weight | 1.000000 |
|---|---|
| Microwavable | No |
| Green / Environmentally-Friendly | No |
| Oven Safe | No |
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