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    Kitchen Dictionary: sweetbreads

    Sweetbreads are the thymus glands that come from veal, young beef, lamb and pork. There are two kinds of glands, and elongated lobe it the throat, and a large one near the heart. The two of them are connected by one tube that is removed before they go to the market. The heart sweetbread is the most expensive and the most delectable. It has a firm, creamy texture. Sweetbreads from veal are tender, ones from beef are tougher, and the ones from pork have a strong flavor. Availability; young calf and beef are available year round in specialty markets. Lamb and pork may have to be special ordered.

    Ingredient

    Season: available year-round

    How to select: Buy sweetbreads that are white, plump and firm. They need to be prepared within 24 hours of buying. Before cooking they must be soaked in several batches of acidulated water, and have their membranes removed.

    Substitutions: brains

    More Sweetbreads Recipes
    Popular Sweetbreads Recipes
    Sauteed Sweetbreads (Lamb or Veal)
    Normandy Sweetbreads
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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 0mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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