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This sausage is made without a casing, so its preparation is very easy. Its taste develops during the curing, which should take place in the refrigerator.
Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.
In this recipe, the sweetbreads are separated into pieces, braised in a vegetable sauce, and served in cream cheese barquettes.