Sweetbread And Spinach Sausage Recipes

SAUSAGE SPINACH BREAD

Steps:

• Allow the dough to thaw; cook the spinach according to the package directions; drain well.
• Brown the sausage and drain off the fat, add the onion and cook until onions are soft. Beat egg and add about 1/2 to the reserved spinach and save the rest to brush over top of bread.
• Working with one loaf of bread at a time, roll the bread into a rectangle about 9 x 13 inches. Spread half of the spinach, sausage, and mozzarella cheese over the dough and sprinkle with 1/2 of the parmesan cheese. Roll up jelly roll style starting on a long end. Seal all edges tightly so the stuffing remains inside.
• Place on baking sheet and pierce tops of bread loaves with a fork a few times. Brush with the egg and bake at 375°F for 20 minutes or until browned. Repeat the steps for the other loaf of bread.

SWEETBREAD AND SPINACH SAUSAGE

Steps:

• Remove all outer membranes, blood and connecting tissues from sweetbreads. Soak them overnight in cool water.
• Drain and cook the sweetbreads in water to cover with salt to taste. Bring to a boil and simmer for 5 minutes. Drain and arrange on a rack with a weight to extract the moisture for one hour. Chill. Cut into 1-inch cubes.
• Clean spinach, removing all tough stems, and wash well. Drain. Cook spinach in the moisture that clings to the leaves over low heat until it is wilted. Drain; cool and then extract as much moisture as possible by squeezing in tea towel or cheesecloth. Chop coarsely.
• 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. 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. The mixture should be smooth but not too fine.
• Combine the meats with the spinach and blend well.
• Using sausage stuffer, stuff casings, twist and tie into 4- to 6-inch links.
• Place sausages in pot of boiling salted water. Return slowly to a boil; reduce heat and simmer slowly for about 10 minutes. Remove from heat and allow to stand for 15 minutes. Drain well and cool.
• To serve, grill or pan-fry sausages in butter. If desired, serve with beurre blanc.