There’s more than one way to cook sweetbreads, and each yields a uniquely delicious result.

But if you cooked one too many, and you and the family can’t eat them all in one meal, you can simply put the cooked sweetbreads in the fridge or freezer and save them for later.

This leads us to the questions you came here to get answered. Exactly how do you store cooked sweetbreads?

And by when should you use them up? For the answers, and some of our best tips and tricks for storing sweetbreads safely, read on below.

How Long Do Cooked Sweetbreads Last?

Both the bacteria that make sweetbreads spoil (spoilage bacteria) and those that cause food poisoning (pathogenic bacteria) thrive at room temperature, multiply slowly but surely in the fridge, and go into a full pause in the freezer.

This is why cooked sweetbreads can only be left out and kept in the fridge for so long. Technically, frozen cooked sweetbreads stay safe to eat forever.

But their texture, aroma, and taste degrade the longer you store them. So don’t wait too long to thaw, reheat, and eat them.

As a general rule, cooked sweetbreads keep for 1-2 hours at room temperature and 3-4 days in the fridge. Although the food in your freezer stays safe to eat indefinitely at 0°F (-18°C)¹, frozen cooked sweetbreads only retain their best quality for 1-3 months, after which they begin to dry out and lose flavor.²

Can You Eat Old Cooked Sweetbreads?

Don’t eat cooked sweetbreads that have been on the kitchen counter or dining room table for more than 2 hours, or sweetbreads you’ve kept in the refrigerator for more than 4 days. If you do, you may get food poisoning.

Even if the sweetbreads look, smell, and taste fine, don’t eat them; there’s no guarantee that they are still safe to eat. Not everyone knows that the bacteria that make cooked sweetbreads (and all other foods) spoil are not the same as the pathogens that cause foodborne illness.³

In other words, cooked sweetbreads that seem perfectly fine may still be overgrown with disease-causing bacteria. If the sweetbreads are too old, it is impossible to determine whether or not they are still safe to eat without laboratory equipment.⁴

Will Heating Old Cooked Sweetbreads Make Them Safe to Eat?

Let’s talk about a dangerous misconception many of us have about the food we eat.

Reheating, recooking, or incorporating old cooked sweetbreads into another dish won’t make them any safer to eat. (And this rule applies not just to sweetbreads, but to all red meat as a whole.)

Exposure to heat does eliminate the pathogenic bacteria on the cooked sweetbreads. However, those bacteria may have left heat-resistant spores and toxins behind on the flesh, which can just as well cause food poisoning.

To protect yourself (as well as the people you cook for) from food poisoning, discard cooked sweetbreads if you suspect that they are too old to still be safe to eat—especially now that you know how old is too old.

How to Store Leftover Cooked Sweetbreads

Never leave leftover cooked sweetbreads at room temperature for more than 2 hours, whether on the kitchen countertop or the dining room table. (In the summer, when it’s 90°F/32°C or hotter outside, this time is reduced to only 1 hour.)

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Allow the leftover cooked sweetbreads to cool down, then refrigerate them for storage of up to 4 days or freeze them for long-term storage (properly frozen, the cooked sweetbreads retain their best texture, aroma, and flavor for no longer than 3 months).

Contrary to what many home cooks think, warm or even hot sweetbreads can be placed directly in the refrigerator. However, it’s better for the rest of the food in your fridge if you first chill them, in cold water or an ice water bath, especially if you just removed them from the heat.

Before refrigeration or freezing, seal the sweetbreads in ziplock bags or food storage containers with the lid closed. Some people will wrap theirs in aluminum foil or butcher paper, though it’s worth noting that loosely wrapped sweetbreads can get damaged by freezer burn.

The Takeaways: The Shelf Life of Cooked Sweetbreads

Depending on the storage method, cooked sweetbreads keep:

For 1-2 hours when left out on the kitchen countertop or dining room table
For 3-4 days when stored in a ziplock bag or food storage container and refrigerated
Indefinitely when frozen, although they only retain their best quality for 1-3 months

When in doubt, follow food safety rule #1 and throw them out. Remember that spoilage bacteria and disease-causing bacteria are not the same thing, and cooked sweetbreads that haven’t yet spoiled can nevertheless cause food poisoning.

References

1
“Are You Storing Food Safely?” U.S. Food & Drug Administration, https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely
2
“Leftovers and Food Safety,” Food Safety and Inspection Service, U.S. Department of Agriculture, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
3
“Do spoilage bacteria make people sick?” AskUSDA, U.S. Department of Agriculture, https://ask.usda.gov/s/article/Do-spoilage-bacteria-make-people-sick
4
“Food Poisoning (Food-borne Illness,” Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln, https://food.unl.edu/food-poisoning-foodborne-illness