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Jennifer holds a JD from Indiana University Maurer School of Law in 2006. There are 13 references cited in this article, which can be found at the bottom of the page. This article has been viewed 17,828 times. Known for their mild flavor and tender, creamy texture, sweetbreads have long been a cult favorite of gourmet chefs and foodies—but what are they?
Despite the name, sweetbreads are neither baked nor sugary. Sweetbreads are a delightfully versatile dish that can be prepared in many different ways. Read on to learn how to prep your sweetbreads for any recipe, followed by recipes for two of the most common ways to cook sweetbreads: frying and grilling. Prep your sweetbreads a day or two before you plan to cook them so they have plenty of time to soak and firm up. Soak sweetbreads in milk to help get rid of the irony, gamey flavor common to most offal meats, then blanch them for a firmer texture. Fry sweetbreads to make them more palatable if you’re new to offal meats.
Grill sweetbreads for a more authentic flavor. Soak the sweetbreads in cold water or milk for at least 8 hours. Then, cover the bowl with plastic wrap or a paper towel and place it in the refrigerator overnight. Soaking your sweetbreads removes any impurities and blood in the tissues. Use milk or buttermilk to mellow out the gamey taste that sweetbreads, like all organ meats, can have. Buttermilk gives your sweetbreads a slightly sweeter flavor that works well with “southern-fried” recipes. Some chefs recommend soaking the sweetbreads for as long as 24 hours to ensure that they’re clean and firm.