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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin

Introduction & Inspiration

Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire.

I hope you'll enjoy this one.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin

Main Ingredients:

1 x Flat Bottom Beef and Sweetbread Muffin

110g Prepared Sweetbread

100g Oxtail Cooking Juices/Jelly

Oxtail Fat for Frying

Salt To Taste

Recipe Instructions

Prepare the sweetbread as per the recipe instructions.


Ensure your sweetbread is nice and dry. Pat it with a paper towel if necessary.


In a large pan, heat the tallow or lard over medium-high heat. Add the sweetbread. When the fat has melted, sprinkle the sweetbread with a little salt before adding to the centre of the hot pan. Use a splash or splatter guard to cover the frying pan. Cook for 2-3 minutes, basting your sweetbread from time to time.


While your sweetbread is cooking, pour the oxtail cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the oxtail sauce from the pan into a serving jug ready for use.


Turn the sweetbread over with a kitchen tong, baste it with the hot oil and then add the splatter guard back on top of the frying pan. Cook for a further 2-3 minutes until the sweetbread becomes golden brown and crisp.


Transfer the cooked sweetbread to a wooden chopping board to rest for a few minutes, before slicing.


Warm up your muffin on a serving plate, before adding the slices of sweetbread on top of the muffin using kitchen tongs. Add a sprinkle of salt over the sweetbreads and drizzle with the hot sauce.




Check out my Preparing Sweetbreads recipe for instructions on how to prep your sweetbreads.


If you like this recipe why not check out my Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce.


The sweetbreads are perishable and so when you get them, cook them as soon as possible.


The sweetbreads shouldn't be pink inside, it should be cooked in the centre.


The soaking and pressing process helps draw out all of the blood and impurities.


Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes.


Fun fact: The name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd.


Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own.


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