This sandwich originates from the 1800s as a way to use inexpensive animal byproducts. Offal meats—intestinal organs and other non-muscular parts of the animal—were eaten, often fried and served with other ingredients to increase palatability. Fried brain sandwiches remained popular in the Midwest through the 1970s. Food safety concerns in the 1980s, however, led to discontinuing the use of cow brains. Today, fried brain sandwiches are made with pig brains and can still be found on the menus of specialty restaurants in the Midwest.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 oz pork brains
- ¼ cup all-purpose flour
- 1 tsp baking powder
- 1 large egg
- Salt, to taste
- Ground black pepper, to taste
- Vegetable oil, as needed for frying
- 6–8 hamburger buns
- Mustard, as needed for serving
- Pickles, as needed for serving
- Onions, as needed for serving
Directions
- Prepare the brains by washing the pieces under cold running water.
- Remove as much of the thin membrane as possible. Knead the brains with your hands to break into small lumps.
- Combine the brains, flour, baking powder, egg, salt, and pepper in a large bowl. Beat by hand, or use an electric mixer on medium low speed, until smooth. Some lumps may remain in the batter.
- Add ¼ inch of oil to a large skillet and heat until hot but not smoking.
- Drop about 3 tablespoons of batter into the oil and fry for 5 minutes, flipping halfway through, and frying another 5 minutes until edges are crispy and golden-brown.
- Repeat until all the batter is used.
- Layer the fried brains with desired amount of mustard, pickles, and onion on the base of each hamburger bun.
- Close with the top of the bun and serve immediately.
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