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Funky Smothered Sweetbreads


  • 1 pound sweetbread nuggets, cleaned
  • 1/2 cup flour
  • 1 tablespoon Essence
  • 2 tablespoons olive oil, plus 2 tablespoons
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup cooked lentils
  • 1/2 cup chopped tomatoes, peeled and seeded
  • 1 1/2 cups beef stock, reduced to 1 cup
  • 2 tablespoons balsamic vinegar
  • 1/4 cup chopped green onions
  • Butter, if desired
  • 2 tablespoons chopped parsley
  • Salt and black pepper


  • For the sweetbreads: In a mixing bowl, combine the flour and Essence. Lightly toss the sweetbreads in the flour mixture, coating each piece completely. In a sautJ pan, heat the olive oil. When the oil is smoking hot, add the sweetbreads. Sear the sweetbreads on each side, stirring constantly for about 1-2 minutes. Remove from the pan and place on a paper-lined plate. Season with Essence.
  • For the sauce: In the same sautJ pan, heat the olive oil. When the pan is smoking hot, sautJ the shallots and garlic for 1 minute. Add the lentils, tomatoes, reduction and balsamic vinegar. Season with salt and pepper. Bring up to a boil, reduce to a simmer, add the sweetbreads. Simmer the sweetbreads for about 5-6 minutes. Add the green onions. Finish the sauce with the butter and reseason if needed.
  • To assemble, spoon the smothered sweetbreads into a swallow oversized bowl. Garnish with chopped parsley and fine ground black pepper.
  • Yields: 4 appetizer servings