Sweetbreads are a delicacy enjoyed by many food connoisseurs, but not everyone knows exactly what they are. As the name implies, some mistakenly think sweetbreads are a type of baked good or bread. However, sweetbreads are actually an organ meat that comes from veal calves. Specifically, the term “sweetbreads” refers to two organs found in young animals – the thymus gland and the pancreas.
What are Sweetbreads?
The thymus gland and pancreas are two soft, tender organs found in the chest and throat cavities of calves, lambs, and other young animals. The thymus is part of the immune system while the pancreas produces insulin and digestive enzymes. When harvested from veal calves between 16-18 weeks old, these organs are referred to as “sweetbreads.”
Sweetbreads have a sweet, mild flavor and velvety smooth texture They are prized ingredients in French and Italian cuisines, often served sautéed or grilled with lemon butter or creamy sauces. While the pancreas is richer, the thymus is more commonly eaten.
Why are they Called “Sweetbreads”?
The term “sweetbread” originated in the Middle Ages. At that time the word “bread” referred to any food made from a dough or paste. The thymus and pancreas had a soft bread-like texture when cooked, leading to the name “sweetbreads.”
The “sweet” part of the name comes from the organ’s mild, delicate flavor. Compared to other organ meats like liver, kidneys, and tripe, sweetbreads do not have a strong or gamey taste. Their sweetness made them especially popular for Medieval banquets and festivals.
Preparing and Cooking Sweetbreads
Sweetbreads require some advance preparation before cooking. They are soaked in cold water or milk for a few hours which helps draw out blood and impurities Next, they are poached or blanched which firms up the texture Once prepared, they can be cooked in a variety of ways
- Pan-seared or sautéed in butter or oil
- Grilled over high heat
- Braised or simmered in a flavorful liquid
- Fried until crispy and golden brown
- Added to savory custards, patés, or terrines
Lemon juice, wine, and creamy béchamel or velouté sauces pair nicely with sweetbreads to balance the richness. A crisp coating of flour, panko, or cornmeal adds textural contrast when pan-frying.
Availability and Where to Buy Sweetbreads
Due to their short shelf-life, sweetbreads are not always easy to find. Many specialty butchers and high-end grocers sell veal sweetbreads, but they are most often a seasonal product. The best time to find sweetbreads is in spring when calves are young and still milk-fed.
Sweetbreads can also be purchased online through mail order meat companies. When buying, look for sweetbreads that are plump and pale pink with a smooth, moist appearance. Discard any with an off smell or sliminess. Store wrapped in waxed paper in the refrigerator and use within 2-3 days.
Should you Try Cooking with Sweetbreads?
If you enjoy discovering new and unique ingredients, consider giving sweetbreads a taste! While the name may turn some people off, sweetbreads offer a truly special eating experience with their melt-in-your-mouth tenderness and delicate, almost nutty flavor. They are unlikely to become your everyday staple meat, but are worth sampling for an upscale meal.
Start with a simple preparation like sautéing in butter or dipping in flour and pan frying. Pair with a tangy pan sauce and seasonal vegetables. You may find you have a new favorite fancy food on your hands! With their velvety richness and hint of sweetness, these humble little veal organs live up to their curious name.
Frequently Asked Questions about Sweetbreads
Still have some questions about this unique ingredient? Here are answers to some common queries:
Are sweetbreads healthy to eat?
Like many organ meats, sweetbreads are high in protein, vitamin B12, iron, and other nutrients. However, they are also high in cholesterol so should be eaten in moderation.
What does thymus gland taste like?
The thymus has a very subtle, sweet and buttery taste. The pancreas has a richer flavor with notes of liver.
Can you substitute sweetbreads in recipes?
Foie gras has a similar velvety texture and richness. Chicken or veal livers or gizzards can also work as substitutes.
How long do sweetbreads last?
Raw sweetbreads last just 2-3 days refrigerated. Cooked sweetbreads can be refrigerated 3-4 days. For longer storage, freeze raw sweetbreads up to 3 months.
Are lamb sweetbreads good?
Yes! Lamb sweetbreads have a more robust flavor than veal. Kid goat sweetbreads are also excellent.
What is the white stuff on sweetbreads?
This is the outer membrane called the thymus gland capsule. It should be removed along with connective tissues before cooking.