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    You are in: Home / Recipes / Sweetbreads (Pan Seared) Recipe
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    Sweetbreads (Pan Seared)

    Average Rating:

    2 Total Reviews

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    • on September 19, 2009

      After enjoying seared sweetbreads at a restaurant, we decided to try them at home. This recipe was easy and delicious. Our only addition was to soak the sweetbreads in a couple of changes of cold water for two hours before poaching. This seemed to draw out a lot of blood and "freshen" them from the store's packaging. The finished sweetbreads were soft and creamy white on the inside, brown and crisp on the outside. It is difficult to describe the taste, but sweetbreads are a little like smooth, bacon-y liver, but not at all chewy. (The experience was not too unlike tasting seared foie gras, but was decidedly less decadent.) Eaten alone, sweetbreads are very rich; we are going to try some of the fried pieces atop a spinach salad next.

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    • on January 26, 2010

      In Argentina (my native country) we BBQ sweetbreads over red hot coals, after is in the plate we dipped the crusty meat in our own sauce (chimichurry) and eat them with the rest of the meat and salad. A delicacy everybody enjoy. Celia

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    Nutritional Facts for Sweetbreads (Pan Seared)

    Serving Size: 1 (62 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 317.2
    Calories from Fat 227
    Total Fat 25.2 g
    Saturated Fat 9.2 g
    Cholesterol 30.5 mg
    Sodium 1251.7 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 0.7 g
    Sugars 0.7 g
    Protein 3.2 g

    The following items or measurements are not included:


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