Sweetbreads Sauté Recipe (2024)

FAQs

What are sweetbreads and how should they be cooked? ›

Sweetbreads are highly prized by chefs for their mild flavor and tender, creamy texture. They are quite versatile and can be prepared many ways: sautéed, poached, grilled, fried, roasted or braised. Sweetbreads are often supporting stars in pâtés, terrines, sausages, cold appetizers, stews, and salads.

Soaking your sweetbreads removes any impurities and blood in the tissues. Use milk or buttermilk to mellow out the gamey taste that sweetbreads, like all organ meats, can have. Buttermilk gives your sweetbreads a slightly sweeter flavor that works well with "southern-fried" recipes.

Only one person offered to taste this with me but we cleaned our plates and were ready for more. So there! Yes, THIS plate! If you can't get sweetbreads, you can substitute chicken, clams, crab, shrimp, any delicate meat.

“Sweet” is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. “Bread” may come from brede, “roasted meat” or from the Old English brǣd (“flesh” or “meat”).

Sweetbread (one word), then it is a culinary name for the thymus or pancreas of a calf, lamb, pig. They are not sweet or bread-like, but have a rich, creamy texture and a slightly gamey flavor. They are often soaked, poached, peeled, and then roasted, fried, grilled.

Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture.

One of the best things about sweetbreads is they're pretty much impossible to overcook. Their texture will stay smooth and tender, unlike other more sensitive cuts of meat.

Sweetbreads are rich in vitamin C, potassium, iron, and magnesium. On the downside, they are also rich in purines, so people susceptible to gout are advised not to consume them frequently or in great quantity.

At home, immediately place beef in a refrigerator set at 40 °F (4.4 °C); use within 3 to 5 days (1 or 2 days for ground beef and variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze at 0 °F (-17.8 °C).

Though in South Texas, as well as Northern Mexico, they're very popular. When driving around the Rio Grande Valley, you'll see mollejas, which is how you say sweetbreads in Spanish, at most taquerias.

What pairs with sweetbreads? ›

Wines to match with crispy sweetbreads, asparagus and almond purée. In France this delicate white meat is traditionally paired with a crisp white wine.

of a true South Texas barbecue. These are the. thymus glands of the cow and when cooks to. perfection are absolutely delicious 🔥 #barbecue.

Rocky Mountain oysters or mountain oysters, or meat balls, also known as prairie oysters in Canada (French: animelles), is a dish made of bull testicl*s. The organs are often deep-fried after being skinned, coated in flour, pepper and salt, and sometimes pounded flat. The dish is most often served as an appetizer.

Sautéed Cerveaux (Fried Brains)

Although not exactly sweet, they do have a subtle, pleasant and buttery flavor that reminds some people of scallops or perfectly cooked white meat, although sweetbreads have a softer texture than either.

Sweetbreads are harvested from calves, lambs, and young cattle and refer to two different organs and three different tissues located in these animals. The thymus consists of two parts, one located in the cervical region in the neck adjacent to the trachea called neck sweetbread and the other in the thorax region.

If you are new to offal, or fear it a little, sweetbreads are a good place to start I reckon. But why are they called sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd.