Sweetbread and Spinach Sausage Recipe

Name: Sweetbread and Spinach Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sweetbreads; 1 pound fresh loose spinach; 3/4 pound lean veal, cut into 1-inch cubes; 3/4 pound lean pork, cut into 1-inch cubes; 1/2 pound fatback, cut into 1-inch cubes; 1/2 cup shallots; 1/2 teaspoon white pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground coriander; 1/4 teaspoon ground allspice; ⅛ teaspoon cayenne; Salt to taste; 2 eggs; 1 1/2 cups heavy cream

Servings: persons

1 pound sweetbreads
1 pound fresh loose spinach
3/4 pound lean veal, cut into 1-inch cubes
3/4 pound lean pork, cut into 1-inch cubes
1/2 pound fatback, cut into 1-inch cubes
1/2 cup shallots
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
⅛ teaspoon cayenne
Salt to taste
2 eggs
1 1/2 cups heavy cream

1
Remove all outer membranes, blood and connecting tissues from sweetbreads.
2
Soak them overnight in cool water.
3
Drain and cook the sweetbreads in water to cover with salt to taste.
4
Bring to a boil and simmer for 5 minutes.
5
Drain and arrange on a rack with a weight to extract the moisture for one hour.
6
Chill.
7
Cut into 1-inch cubes.
8
Clean spinach, removing all tough stems, and wash well.
9
Drain.
10
Cook spinach in the moisture that clings to the leaves over low heat until it is wilted.
11
Drain; cool and then extract as much moisture as possible by squeezing in tea towel or cheesecloth.
12
Chop coarsely.
13
Combine sweetbreads, veal, pork, fat, shallots, seasonings and eggs in several batches in food processor and process each batch about 20 seconds with metal blade, until mixture is in very small pieces.
14
After all the batches are processed, return each one to processor, slowly pouring in a portion of the cream while processing for about 15 seconds.
15
The mixture should be smooth but not too fine.
16
Combine the meats with the spinach and blend well.
17
Using sausage stuffer, stuff casings, twist and tie into 4- to 6-inch links.
18
Place sausages in pot of boiling salted water.
19
Return slowly to a boil; reduce heat and simmer slowly for about 10 minutes.
20
Remove from heat and allow to stand for 15 minutes.
21
Drain well and cool.
22
To serve, grill or pan-fry sausages in butter.
23
If desired, serve with beurre blanc.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound sweetbreads, 1 pound fresh loose spinach, 3/4 pound lean veal, cut into 1-inch cubes, 3/4 pound lean pork, cut into 1-inch cubes, and more.

Yes, Sweetbread and Spinach Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweetbread and Spinach Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions