Weight : +/- 850g
Origin : Holland
Sweetbreads are an organ meat from the thymus gland and pancreas. The easiest sweetbreads to find are from veal, ris de veau; or lamb, ris d’agneau.
Here is a recipe for your pleasure :
- 10 ounces sweetbreads
- 1 medium onion, thinly sliced
- 3 to 4 tablespoons butter
- 2 to 3 dried red chile peppers, or to taste
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- Kosher salt
- Chopped parsley, to garnish
- Remove membranes and sinew from sweetbreads. Cut into 1-inch cubes.
- Place a skillet over high heat and add 2 tablespoons butter, swirling it around. Add sweetbreads and let the cubes brown on one side before turning. Sprinkle with about 3/4 teaspoon salt. Brown sweetbreads in this way, turning only once per side until cubes are browned on most surfaces, about 5 minutes total. Remove from skillet and set aside.
- Add more butter, onions, and salt to taste. Sauté until browned, about 10 to 15 minutes. Move onions to one side of your skillet and add chiles, mustard seeds, and red peppers. Mustard seeds will pop. Add sweetbreads back into the pan. Add turmeric, sprinkling it over contents of the pan, and stir everything around. Sauté for 1 more minute to let ingredients mix together. Serve hot, garnishing with cilantro or parsley.
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