Prep 30 mins
Cook 25 mins
Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.
- 4 lamb sweetbreads or 4 veal sweetbreads
- 1 teaspoon salt
- 1 teaspoon vinegar
- 6 slices bacon, fried crisp & crumbled
- 1⁄4 cup flour
- 2 teaspoons garlic powder, mixed with the flour
- 2 tablespoons butter
- 1 tablespoon oil
- Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
- Add sweetbreads, cover and simmer for 20 minutes.
- Immediately drain and cover with cold water.
- Drain and cover with cold water.
- Remove all the membranes and tubes.
- Slice in half crosswise (you'll have 8 halves).
- Dredge in flower& garlic.
- Heat butter& oil in a skillet.
- Saute the sweetbreads until browned3-5 minutes.
- Sprinkle with the bacon.
Sweetbreads can be found frozen in specialty stores. I recently purchased 1.5 pounds at $2.99 per pound, which is cheap. Also, it is not the pancreas. Sweetbreads are the thymus gland in the neck.
i made sweetbreads for the first time with this recipe, and it turned out great. my mother has trouble chewing meat, so this was a nice alternative. also, the sweetbreads had a mild taste and pleasant texture. my mom, my 15 yo son and myself really liked them. my husband said, "eh, ok" and my 11 yo declined to eat any past the first bite.
i used gluten free all-purpose flour, and next time, i think i'll cook the flour a bit before i dredge them. because they don't cook very long after you put the flour on, a few pieces had that raw flour taste.