Though the name sounds like it’ll send your blood sugar levels through the roof, sweetbreads are actually a highly fatty and nutritious organ meat that is neither sweet nor bread-y. Check out Organ Meats 101 for more details about what makes this offal so nutrient dense!


Grassfed Butter 3 tbsp
- enough to thoroughly coat pan
Lemon Juice 1 tbsp
Celery Seed 1/4 tsp
- dried
Capers 1 tsp
Parsley 1/4 cup
- fresh leaves


  • Boil water then place sweetbreads in pan. Reduce heat and simmer for 30 minutes.
    • Note: I skip this step if I’m in a rush and it doesn’t impact the flavor or texture, in my opinion. But I definitely did it when I first started cooking with organ meats because the extra cook time seemed to make it “safer.” There’s absolutely no research to support this, but it made me (and other squeamish friends) feel better.
  • Remove sweetbreads and allow to cool. While they’re cooling, heat butter in skillet on medium heat. When sweetbreads are cool enough to handle, cut into bite-sized chunks.
  • Place sweetbread chunks in hot butter. DO NOT MOVE THEM AROUND. Let them cook for 3 minutes, then check bottom side to make sure it’s a light crispy brown (mmm crispy goodness). You can leave them on for up to 2 more minutes to get desired crispiness. Then, flip and allow to cook for 2 more minutes. Do not overcook!
  • Remove sweetbreads from pan and put on plate. In a small dish that’s easy to pour out of, whisk lemon juice and olive oil. Add a pinch of salt, capers, and celery seed. Drizzle over sweetbreads and garnish with parsley.
  • My favorite veggie pairing for this sweetbread dish is roasted asparagus with olive oil, lemon juice, and a bit of garlic.

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