Right, so devilled kidneys — they’re one of those classic British dishes people either love or avoid like the plague. I get it. Offal doesn’t always win popularity contests. But if you’ve never had them done properly — spicy, buttery, just blushing in the middle — you’re missing out on one of life’s unflashy little luxuries.
I first had devilled kidneys on toast in a London café that looked like it hadn’t updated the wallpaper since the ’60s. But oh, the food. They served them with mushrooms, a ton of Worcestershire sauce, and toast that soaked up all the fiery, buttery sauce like a dream. This version’s based on Rick Stein’s, with a few nudges of my own.
Why You’ll Love It
- Ready in 20 minutes — honestly quicker than ordering takeaway
- Spicy, rich, and comforting — like Sunday brunch got a personality
- Budget-friendly but feels fancy when you plate it with toast
- A great intro to offal if you’re kidney-curious
- Freezes surprisingly well — make a batch and stash it
- Makes boring toast feel like a proper occasion
Ingredients
- ½ pound mushrooms, cut into chunky pieces (optional but lovely)
- 2 to 4 deer kidneys (or lamb/beef kidneys — see FAQs)
- ¼ cup flour
- 1 tsp cayenne pepper (less if you’re spice-sensitive)
- 1½ tsp dry mustard (Coleman’s, ideally)
- 1 tsp salt
- 1 tsp black pepper
- 6 tbsp unsalted butter, divided
- A good splash of Worcestershire sauce
- 3 tbsp chicken, venison, or beef stock
How to Make It
Prep the kidneys:
Give them a proper clean — slice each in half and trim away the white core. Then cut each half into 3 or 4 smaller pieces. It’s not glamorous work, but stick with it.
Brown your mushrooms:
If you’re using mushrooms, toss them into a hot pan with 3 tbsp of butter. Let them go golden on the edges — don’t fuss too much. Once they’re coloured, scoop them out and set aside.
Spice things up:
Mix your flour with cayenne, mustard, salt, and pepper. Toss the kidney pieces in this fiery coating until they’re well covered.
Sear the kidneys:
Add the rest of the butter to the hot pan. Once it’s sizzling, add the kidneys. Press them down with a spatula — they puff up and curl like little sea creatures. Cook 2 minutes per side, tops.
Bring everyone back in:
Toss the mushrooms back into the pan, add your stock and a solid splash of Worcestershire. Give the pan a bit of a shake. Let it bubble for another 2–3 minutes. The sauce should coat the kidneys but not drown them.
Plate and devour:
Toast some thick slices of sourdough or crusty bread. Pile the kidneys and mushrooms on top. Pour any remaining sauce over. Eat hot, with a fork in one hand and a smug smile on your face.
Common Mistakes and How to Dodge Them
Why are my kidneys tough?
Overcooked them, love. They need just a few minutes on high heat. Anything more and they go rubbery.
Why does it taste bitter?
Did you forget to trim the inner membrane? That’s the culprit. Always remove the tough white core before cooking.
Sauce too runny?
Let it reduce a bit longer. Or chuck in a pat of cold butter to thicken it up at the end.
Too spicy?
Dial back the cayenne next time. Or stir in a touch of cream to mellow it out.
Storage and Reheating
Fridge: Store leftovers in a sealed container for up to 24 hours. Any longer and the kidneys get a bit sulky.
Freezer: Freeze in a lidded container or bag for up to 2 months. Defrost overnight in the fridge.
To reheat:
- Stovetop: Gently in a pan with a splash of stock.
- Microwave: Not my favourite method, but 2 minutes on medium, stirring halfway.
- Don’t reboil it — just heat through until warm.
Frequently Asked Questions
Can I use lamb or beef kidneys instead?
Absolutely. Lamb’s a great sub. Beef kidneys are bigger, so slice them thinner.
What’s in the devilled sauce?
Butter, stock, Worcestershire, mustard, cayenne — bold, buttery and just the right amount of naughty.
Can I make this ahead?
Best served fresh, but leftovers can be gently reheated the next day.
What if I hate kidneys?
Try it once. If you’re still not keen, use mushrooms and chicken livers instead — same treatment, same fiery sauce.
Nutrition Facts (Per Serving)
- Calories: 382
- Fat: 15g
- Carbs: 41g
- Protein: 22g
- Sodium: 732mg
- Sugar: 3.4g
Try More Rick Stein Recipes:
Rick Stein Devilled Kidneys Recipe
Description
Spicy, buttery, and bold — these devilled kidneys are fast, fiery, and perfect served over hot buttered toast.
Ingredients
Instructions
- Clean kidneys and cut into bite-sized pieces.
- Brown mushrooms in 3 tbsp butter, set aside.
- Coat kidneys in flour, cayenne, mustard, salt, and pepper.
- Add remaining butter to hot pan and cook kidneys 2 mins per side.
- Return mushrooms, add stock and Worcestershire, and simmer briefly.
- Serve hot over toast.
Notes
- Trim kidneys properly to avoid bitterness.
- Don’t overcook — kidneys should be tender, not rubbery.
- Adjust cayenne to suit your heat tolerance.
- Let the sauce bubble but not dry out — it should stay glossy.