Sweet and Sour Liver and Kidneys

Potjie No: 2
Serves: 6
Cooking Time: ½ hour
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1 sheep’s liver
2 sheep’s kidneys
1 sheep’s heart
15 ml butter
15 ml cooking oil
1 onion, sliced
15 ml cake flour
250 ml meat stock
15-30 ml vinegar
5 ml sugar
5 ml salt
Freshly ground black pepper to taste


  • Pull off the outside skin of the liver.
  • Cut out the tubes and slice liver into thin strips, or dice.
  • Discard outside skin of kidneys.
  • Cut kidneys in half, remove hard core, and dice.
  • Rinse out heart thoroughly under cold running water, then cut out tubes.
  • Dice heart.
  • Heat butter and oil in potjie, add meat and brown.
  • Add onion and sauté until transparent.
  • Sprinkle flour over meat and stir.
  • Add heated stock, vinegar and sugar and season with salt and pepper.
  • Cover with lid and simmer for 20-30 minutes or until the meat is tender.
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