I had to do some research for this one since I’ve never, ever made sweetbreads before…or even seen them for that matter until I went on an offal extravaganza. So I had to do a little research for this one…thankfully prepping sweetbreads is a lot like cooking tongue or tripe in that they need to be soaked, boiled, and peeled before they’re even ready to be prepped into anything else. Yeah, the whole process was a little tiring, and again, I had no idea what they’d even taste like so I was totally lost for what to do next…
So I put ‘em on a stick and wrapped them in bacon. Bacon makes everything better, right?
Why yes. Yes it does.
2 lbs Beef Sweetbreads
6-8 Thick Slices Bacon
Salt and Pepper
Water for soaking and boiling
Fill a bowl or pot with water and add some salt. Soak the raw sweetbreads for 30 minutes.
Bring a separate pot (with fresh water and a bit of salt) to a rolling boil. Add the sweetbreads and boil for 10 minutes.
Strain the sweetbreads and let cool. Remove the outer skin /membrane.
Spear strips of the sweetbreads with wooden skewers. Wrap each of them in bacon and arrange in a greased baking dish. Add salt and pepper to taste.
Bake at 350 degrees for 40 minutes.