Sweetbreads, the Supreme Offal We've seen everything good today ...... we even ate pancreas! - Ferris Beuller
Sweetbreads are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They are the most versatile of offal meats and can be prepared using virtually any cooking method. They can be sautéed, braised, poached, grilled, fried, and even roasted. In addition to center of the plate entrees, sweetbreads can figure prominently in hot or cold appetizers, stews, salads, pates, terrines, and sausages.
These tender and delicately flavored meats come exclusively from young animals, most often lamb or veal. Veal sweetbreads are the most commonly used by chefs today. Sweetbreads come in two varieties. The first is the thymus gland, also called the throat sweetbread orgorge in French. The second variety is the pancreas, also referred to as the stomach sweetbread or noix in French. The stomach sweetbread is most prized because of its larger size and oval shape. It can easily be presented whole or sliced into medallions. Some claim that the throat sweetbreads have less flavor than their counterparts. Because the throat sweetbreads are elongated they are usually reserved for dishes like stews and ragouts where they will be presented in small pieces. Lamb sweetbreads are much smaller and have a less delicate flavor compared to veal sweetbreads.
Regardless of how they will be cooked and presented, all sweetbreads must follow the same initial preparation. First, sweetbreads should be soaked in cold water for a minimum of several hours (many chefs soak them up to 24 hours). This removes any traces of blood. This soaking , or degorging, produces a whiter and milder tasting sweetbread (both of which are desirable characteristics).