Best Sauteed Sweetbreads Lamb Or Veal Recipes

SAUTéED SWEETBREADS WITH LEMON AND CINNAMON

Steps:

• Soak the sweetbreads in lukewarm water for 2-3 hours to remove any traces of blood, changing the water twice. Rinse them and remove the tough outer membrane and any bits of fat, but leave the inner membrane intact so that the sweetbreads don't disintegrate. Put them in a pan of lightly salted water, bring slowly to the boil, and simmer 3 minutes; this firms them up. Lift them out with a slotted spoon and plunge them into cold water. Drain and dry them, and pull off any gristle.
• Fry the onion in the butter in a large skillet, over low heat, until soft.
• Slice the sweetbreads and put them in the skillet. Dust lightly with cinnamon and cook the slices for 1 minute on each side.
• Squeeze lemon juice over them and serve.

VEAL SWEETBREAD (PANCREAS)

Steps:

• Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
• Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
• Bring to the boil and let them simmer for a few minutes.
• Then, quickly cool them down in iced cold water.
• Trim them down and peel the membrane off of the sweetbreads.
• In a saucepan, saute sliced mushrooms in butter. Add cream, red wine, and pepper.
• Add the sweetbreads.
• Simmer until the sauce is reduced about half, for approximately 20 minutes.

SWEETBREADS (PAN SEARED)

Steps:

• Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
• Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
• Drain and cover with cold water.
• Remove all membranes and tubes.
• Slice each sweetbread in half crosswise.
• Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
• Heat butter and oil in a skillet until very hot.
• Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
• When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
• Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.

LAMB SWEETBREADS IN A HONEY AND SHERRY VINEGAR GLAZE

Steps:

• Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cold water and add the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Drain the sweetbreads and immediately plunge them into a bowl of cold water. After 3 or 4 minutes, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pieces will be approximately 2 by 2 inches.
• In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat. Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high. Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side. Continue cooking until golden, about 5 minutes more. Transfer them with a slotted spoon to a plate and set aside.
• Add the onion and shallot to the pan and saute for about 5 minutes, until golden. Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half. Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup. Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce until heated through and nicely glazed, and serve immediately.