How to make
Cut the kidneys in half, then cut the sausages too. Heat half the butter in a deep pan and braise the kidneys and sausages until browned. Take them out and keep in a warm area.
Peel the onions but don't cut them, put them in a pot with cold water. Bring to a boil and cook 5 min., then drain them well.
Melt the other half of the butter and braise the flour for 2-3 min. Add the broth and wine, bring to a boil and add the tomato paste and sherry.
Season with salt and black pepper. Put the kidneys and sausages back in the pan, along with the onions and bay leaf, add the wine mixture and saute for 25 min. Sprinkle with parsley and serve.
