Sweetbreads are a delicious and unique ingredient that can be prepared in many different ways. They are the thymus or pancreas glands of calves or lambs. When cooked properly, they have a rich, sweet and creamy flavor and texture. Here are two methods for cooking sweetbreads – deep frying on the stove and grilling on skewers.
1. How To Cook Sweetbreads on Stove
Ingredients
- 12 oz sweetbreads, membranes removed and soaked in cold water for 1 hour
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1⁄2 cup whole milk
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- Vegetable or peanut oil for frying
Instructions
Drain the sweetbreads and pat dry thoroughly with paper towels. Cut into 1-2 inch pieces if they are large.
Set up a dredging station with 3 shallow dishes – one with the flour, one with the beaten eggs, and one with the milk.
Season the flour with the salt and pepper. Next, dredge the sweetbread pieces in the flour first, coating all sides. Shake off any excess. Then dip them into the egg wash next, allowing any excess to drip off. Finally, dip into the milk, again letting excess drip away.
Return the pieces to the flour one more time and coat thoroughly.
Heat at least 2 inches of oil in a heavy bottomed pan or Dutch oven to 350°F. Use a deep fry thermometer to monitor temperature.
Fry sweetbreads in batches, without overcrowding, for 2-3 minutes until golden brown.
Drain on a paper towel lined plate. Season immediately with additional salt if desired.
Serve hot and enjoy! Fried sweetbreads go great with remoulade sauce, hot honey, or ranch dressing for dipping.
2. How To Cook Sweetbreads on Grill
Ingredients
- 12 oz sweetbreads, soaked, cleaned and patted dry
- 8 10-inch wooden skewers, soaked in water 30 mins
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Lemon wedges for serving
Instructions
Cut the prepared sweetbreads into 1 inch cubes. Thread onto the soaked wooden skewers, dividing evenly and packing them tightly.
Whisk together the olive oil, garlic, thyme, salt and pepper in small bowl. Brush the sweetbread skewers all over with the oil mixture. Let marinate 15 minutes.
Preheat grill to medium-high heat. Oil the grates right before grilling. Grill sweetbreads 4-5 minutes per side until nicely browned.
Transfer to a platter and squeeze fresh lemon juice over the top. Garnish with chopped parsley if desired. Serve immediately.
Tips for Perfect Sweetbreads
- Always soak sweetbreads in cold water and drain well before cooking to remove impurities.
- Carefully peel away any membranes for the best texture.
- Pat dry well before breading or grilling to help them brown.
- Sweetbreads can also be parboiled or braised before frying or grilling.
- Adjust seasoning once cooked since they absorb flavors well.
- Don’t overcook, they go from tender to rubbery quickly.
With these simple recipes, you can enjoy the unique, melt-in-your-mouth taste of sweetbreads! Their creamy, delicate flavor pairs well with bold seasonings and sauces. Try serving these fried or grilled sweetbreads as an appetizer or main course. Adjust cook times if the pieces are larger. Good luck!
