After our Big Primal appearance with the gang from Sex, Food and Kettlebells I have been asked a few times for instructions on making sweetbreads. So here goes...
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| Lovely lovely glands! Eating The Odd Bits for Health! Sweetbreads are a type of offal, most often the thymus gland but the pancreas or other glands are sometimes used |
It was part of this amazing feast...
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| Check out the whole 3 minute show at www.big-primal.com |
Recipe for Crispy Sweetbreads
Ingredients
- A pound of sweetbreads from your butcher
- Some Primal North mayo made from pastured eggs of course!
- Chipoltle powder of good quality
- Almond flour, coursely ground
- 2 pastured eggs mixed 50/50 with equal volume of water into an egg wash
- Some pastured butter
- Some tallow (if no tallow use more butter)
- Lots of high quality pink salt or celtic sea salt
Preparation (Ideally 2 Days)
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Day 1 - Degorge, Blanche and Peel
24 hour soak. This will degorge the sweetbreads, basically draw out the blood and greatly improve the flavor, and remove the skin and and such which would ruin the tender buttery mouth feel.
- In your fridge, submerge the sweetbreads in ample salted water. I used about a quarter cup of salt to about 2 litres of water
- Change the water 3 or 4 times over 24 hours
Blanching
- Boil on a low simmer in milk or water for 15 minutes
- Let cool
Peel
- Carefully pull away the other membrane and remove any tough feeling bits
Day 2 - Press
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| Pressing the sweetbreads under a stack of dishes, between some dish towels, worked very well. This works to remove the excess brine from the organ meat to allow you to crisp them up nicely. |
- Dry the sweetbreads
- Place between two clean dish towels and place a heavy weight on top
- Put in fridge 24 hours
After the pressing they are good for a day or two. You end up with nicely pressed sweetbreads as seen in the video, ready for slicing and using
Cooking
- Pan on medium or medium high heat with melted butter and tallow, we want a nice crisp outside and a tender inside, experiment with one or two and you gotta keep them moving
- Slice sweetbreads about 1/4" thick
- Roll in course almond flour
- Roll in egg wash
- Roll in course almond flour again, ensuring good coverage
- Fry in pan of butter and tallow, when crispy set aside
- Combine the Primal mayo with some chipoltle powder or other spice mix of your choice for the dipping sauce
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| Shown here next to some Big Primal liver, the sweetbreads are coated and crispy and warm and ready to eat! Just dip in the spiced mayo and enjoy their crispy/buttery texture |
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| The Final Plating |
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