Sautéed Swetbreads

Name: Sautéed Swetbreads
Total time: 480 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb Beef Sweetbreads (Thymus Gland), cleaned off the membrane; 2 T Bacon Fat; 2 T Red Bell Pepper, Brunoise; 2 T Green Bell Pepper, Brunoise; 2 T Blackening Seasoning; 5 Garlic cloves, Thin Sliced

Julio Cruz @cook_4783368

Central Valley, CA

Quick and easy recipe that was made by mistake.

Julio Cruz @cook_4783368

Central Valley, CA

Quick and easy recipe that was made by mistake.

Saved

Ingredients

8 mins

2 servings

1 lbBeef Sweetbreads (Thymus Gland), cleaned off the membrane
2 TBacon Fat
2 TRed Bell Pepper, Brunoise
2 TGreen Bell Pepper, Brunoise
2 TBlackening Seasoning
5Garlic cloves, Thin Sliced

Saved

Steps

8 mins

1

Cut the Sweetbreads into bite sized pieces. Enough to where they will cook thoroughly while sautéing.
2

Get a Sautee pan going on high heat, add the bacon fat. But don't burn it.
3

Toss the Sweetbreads with the blackening seasoning. Evenly coated. You can use more or less, depending on your liking.
4

Add to hot pan with bacon fat, give them a good sear and browning before sautéing. You want to bring out that caramelized flavour.
5

When you're 3/4s of the way done sauteeing, add the garlic and bell peppers. Cooking until they're al dente.
6

Check to make sure they're cook thoroughly and serve!