Veal Sweetbreads with Vire Andouille and Apple-Onion Chutney
Gilles Tournadre, Flavors of Normandy. Total time: 30 to 60 minutes. Preparation time: 15 minutes. Cooking time: 30 minutes. Difficulty: Average. Chef's Note: Serve this dish with a mesclun salad. Onion - Oven baked onion develops a wonderful aroma and all its complex flavours. Try the 1-hour version of the chutney.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 1.2 kg | sweetbreads |
| 8 | slices of andouille sausage |
| 50 ml | veal jus |
| 100 g | butter |
| 100 ml | cider |
| 3 | onions (chutney) |
| 2 | apples (chutney) |
| 70 g | butter (chutney) |
| 80 g | sugar (chutney) |
| 80 g | cider vinegar (chutney) |
Instructions
Method:
- 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.
- 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.
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.
Presentation:
- Place the chutney in the middle of the plate, arrange the sweetbreads on top, and spoon around them the reduced veal jus combined with some uncooked cider.