1. Soak the sweetbreads in cold water to remove any impurities and then place them in cold salted water.
2. Bring to a bare simmer for 5 minutes; refresh in ice water and weight them down.
3. Split the sweetbread rounds in half and stuff them with the slices of the andouille; season.
4. 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

1. Sweat the onions in the butter;
2. add the sugar and vinegar, and at the end, the finely chopped apples.
3. Cook 10 minutes.

Presentation

1. 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.