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Recipe : ** Veal Sweetbreads With Vire Andouille And Apple-Onion Chutney

Veal Sweetbreads With Vire Andouille And Apple-Onion Chutney
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    4 h
  • Ready in
    4 h 45
  • Price
    Friendly budget
  • Rate:
             
 
Serve this dish with a mesclun salad.
 

Categories

Recipe's Ingredients

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  • 8 slices of andouille sausage
  • 3 onions
  • 2 apples
  • 1.2 kg sweetbreads
  • 100 g butter
  • 80 g sugar
  • 70 g butter
  • 50 ml veal juices
  • 100 ml cider
  • 200 ml cider vinegar

  • Recipe preparation steps

  • 1
    Soak the sweetbreads in cold water to remove any impurities and then place them in cold salted water. Bring to a bare simmer for 5 minutes; refresh in ice water and weight them down. Split the sweetbread rounds in half and stuff them with the slices of the andouille; season.
  • 2
    Heat a drop of oil with 20 g butter in a non-stick pan; sauté the sweetbreads while basting them continuously with the remaining butter.
  • 3
    Making the chutney: Sweat the onions in the butter; add the sugar and vinegar, and at the end, the finely chopped apples. Cook 10 minutes.
  • 4
    Presentation: Place the chutney in the middle of the plate, arrange the sweetbreads on top, and spoon around them the reduced veal juices combined with some uncooked cider.
  • Ready !