Sweetbreads and mushrooms.

Posted by & filed under Health and Fitness.

Whilst shopping for meat in my excellent butchers, Coulsons of Dunmow, I noticed he stocked sweetbreads.  This caused me great joy since all offal is good for us and eating sweetbreads is a rare and tasty treat.  Contrary to popular opinion, the sweetbread is not usually the testicles of an animal but is either the thyroid gland or the pancreas of a lamb or calf. It is highly nutritious and an excellent source of protein.  This is a nice simple recipe that doesn’t involve too much faffing about.  It can be found on cooks.com.

Cut of veal - sweetbreads. No where near the testicle end.

  • 1lb/450g Sweetbreads
  • 3 cups/24 floz/720 ml water
  • 1 tblspn vinegar – any type except malt vinegar.
  • 2 tsp seasoned salt.  Or celtic sea salt and a pinch of mixed herbs.
  • 1½ tbspn butter
  • ²/3 cup/3 oz/75 gm chopped spring onions
  • 2 cups/8 oz/225 g sliced fresh mushrooms
  • ¹/8 tsp thyme
  • ½ cup/4 floz/120 ml sherry – or wine if this is more readily available.
  1. Wash the sweetbreads and soak in cold water for 20 mins.
  2. Drain, put in saucepan and add the 3 cups of water, vinegar and 1 tsp salt.
  3. Bring to boil; cover and simmer for 20 mins until tender.
  4. Drain and remove membranes if there are any, and then dice the sweetbreads.  Set aside.
  5. Melt the butter in a frying pan, add the springers and mushrooms and sauté for about 5 mins until done to taste.
  6. Sprinkle with salt and thyme.
  7. Add the sweetbreads and sherry.
  8. Cover and simmer until thoroughly heated.



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