Sara's Sweetbread Fricassee Recipe

Name: Sara's Sweetbread Fricassee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound calves' sweetbreads; 1 tablespoon unsalted butter; 1 tablespoon canola oil; Kosher salt to taste; ⅓ cup flour; 2 carrots, peeled and finely chopped; 1 red onion, peeled and finely chopped; 1 bunch scallions, trimmed and thinly sliced; 3 cloves garlic, peeled and thinly sliced; 4 1/4 cups chicken stock; 3 tablespoons tomato paste; 1 tablespoon Pickapeppa or Worcestershire sauce; 1/2 teaspoon ground nutmeg; 1 bunch fresh thyme; 1 whole green Scotch bonnet chili; 3 whole allspice berries; 1 clove; 1 bay leaf; Freshly ground black pepper to taste

Servings: persons

1 pound calves' sweetbreads
1 tablespoon unsalted butter
1 tablespoon canola oil
Kosher salt to taste
⅓ cup flour
2 carrots, peeled and finely chopped
1 red onion, peeled and finely chopped
1 bunch scallions, trimmed and thinly sliced
3 cloves garlic, peeled and thinly sliced
4 1/4 cups chicken stock
3 tablespoons tomato paste
1 tablespoon Pickapeppa or Worcestershire sauce
1/2 teaspoon ground nutmeg
1 bunch fresh thyme
1 whole green Scotch bonnet chili
3 whole allspice berries
1 clove
1 bay leaf
Freshly ground black pepper to taste

1
Bring a large saucepan of water to a boil and add sweetbreads.
2
Simmer for 10 minutes.
3
Drain, cool sweetbreads in a bowl of cold water, remove and peel away any membrane.
4
Cut into 1-inch-thick slices.
5
Heat butter and oil in a large skillet over medium heat.
6
Salt the sweetbread pieces and dredge in flour, shaking off excess.
7
Add to skillet when the butter has melted.
8
Cook, turning once, until lightly browned, about 3 minutes per side.
9
Add the carrots, onion, scallions and garlic, shaking the skillet occasionally, until the vegetables are just tender, 3 to 4 minutes.
10
Add the stock, tomato paste, Pickapeppa sauce and nutmeg to the skillet.
11
Tie the thyme, whole chili, allspice berries, clove and bay leaf in a square of cheesecloth and add to the skillet.
12
Bring to a boil, lower to a simmer and cook, uncovered, until the liquid is thickened and reduced by about 1/2, 30 to 35 minutes.
13
Remove skillet from the heat.
14
Discard cheesecloth bundle.
15
Season with salt and pepper and serve.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound calves' sweetbreads, 1 tablespoon unsalted butter, 1 tablespoon canola oil, Kosher salt to taste, and more.

Yes, Sara's Sweetbread Fricassee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sara's Sweetbread Fricassee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions