Sweetbreads Wrapped In Bacon



24 appetizer servings

Recipe from

Oxmoor House


1 pound veal sweetbreads
12 slices bacon, cut in half


Place sweetbreads in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.

Place sweetbreads and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool sweetbreads completely.

Cut sweetbreads into 24 bite-size pieces. Wrap a half slice of bacon around each piece of sweetbread, and secure with a wooden pick.

Sauté sweetbreads in a large skillet over medium heat until bacon is crisp and brown. Remove sweetbreads from skillet, and drain well on paper towels. Serve immediately.