Sweetbreads Recipe - Allrecipes.com
Sweetbreads Recipe
  • READY IN 25 mins

Sweetbreads

Recipe by  

"Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  1. Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
  2. Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Jan 29, 2005

I can't believe there is someone else in this world who loves sweetbread!!! We make ours the exact way. except i dont know how u can compare them to chicken hearts, yuk! we make them at the same time we make pheasant. we make the pheasant the same way. its nice to eat a few pheasant then a few sweetbread. sweetbread is a very soft texture with a sweet taste. mmm mmmm!! i strongly suggest people try them. but make sure your butcher gets the right muscle cause i've had butchers think they know what it is but don't. please people dont be afraid to try it, u wont be disapointed. (takes more than 1 cup of oil, enough to deep-fat fry.)

 
Feb 11, 2006

I always wanted to try sweetbreads, and always wondered what they were. I found some in my local grocery store for the first time and bought a package--very inexpensive! I used this recipe, and wow...quite delicious. Very mild and sweet flavor.

 

16 Ratings

Oct 19, 2011

Love sweetbreads....very mild white meat...Actually folks closer to "it tastes like chicken" but better. I like to press mine after enitial parboiling to firm up.....1-2 mins. them press between pie plates ( cover with wrap please. and then just very lightly dust with flour and quick pan fry in butter. Don't muck around with it. just butter salt and pepper. Oh and do NOT overcook!!!!! most of the time mine just hit the pan with butter and then some salt and pepper.

 
Apr 29, 2008

yummy. they are hard to find here might have to go to maumee on my next fishing trip. thanks for the info pops

 
Mar 17, 2009

I have never tried making sweetbreads this way, I've only had them grilled. This was a good recipe.

 
Jul 14, 2012

I've never tried them this way, but it was good! I usually grill like so: First, bring them to a boil in a pot of water, turn down to a simmer and let cook for about 45 minutes on low. Take them out, cool, and slice into 1/2 inch slices. Heat a BBQ grill to high heat, place slices on the grill, and cook as you baste with BBQ sauce. We like them when they get crispy and a bit burnt, and then wrap them in tortillas w/more BBQ sauce. YUM! :o)

 
Oct 24, 2012

This is how my mother has always made Sweetbreads, though usually in larger pieces. Absolutely wonderful. I so wish it were easier to find sweetbreads so I could make them. I would have them regularly if I could actually find them.

 
Jul 12, 2012

Fantastic! my first taste of sweetbreads and it was great.

 

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Nutrition

  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 253 mg
  • 84%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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