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Chris Hennes

Pig Spleen

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I am buying a half hog this fall and they were butchered this morning. The guy who raised the pigs saved some spleens for me since I said I wanted them. Of course, I've only got one recipe (Fergus Henderson's Rolled pig's spleen from The Whole Beast: Nose to Tail Eating). Anyone else have any favorites? I'd be particularly interested in anything of a more Modernist bent. Can I cook one sous vide? What time/temp do you think?

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I once had stuffed spleen in a Philadelphia restaurant.  I didn't particularly enjoy it.  I don't remember which animal the spleen came from, but it definitely wasn't a pig spleen, since it was a kosher restaurant.

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Could you adapt a recipe for sweetbreads? I've a hunch that cooking organ meats sous vide would turn them to mush, and also concentrate and make the worst of some of the chracteristic odours they have (a bit the way steaming sometimes does), so something like pan frying might be your best bet.

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My grandmother made a simple pork spleen stew but I can't remember her ever using it in scrapple.

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