Fried Pork Brain Sandwiches

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I am from Indiana but have lived in the South for the past 15 years.  I really miss good Midwestern food like fried brain sandwiches.   My family is from a very German part of Indiana (we settled it) and we are of German/English heritage with a bit of French thrown in and this is typical of German inspired food in Indiana farm country.   

5 lbs fresh pork brains
flour
butter or lard
salt and pepper

Keep the cold brains in ice water or very cold water while working with them.  Peel off the thin membrane that covers them and wash away all of the tiny blood vessels under the membrane.  Using just the moisture on the brains coat them with flour seasoned with salt and pepper, I like to put it on a cookie sheet, while flattening them out as you flour them until they are about 1/2" thick.  Either cook immediately or transfer to a cookie sheet sprayed with Pam and then put in the freezer.  When they are frozen pop them off the cookie sheet and put in a ziploc bag.  To cook fry them in butter mixed with a little oil (to keep the butter from burning) or lard until nicely browned and crisp and serve on good rye bread with a good brown mustard.  Delicious.

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Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Topic: Fried Pork Brain Sandwiches Posted: 23 July 2010 at 09:15
	I am from Indiana but have lived in the South for the past 15 years. I really miss good Midwestern food like fried brain sandwiches. My family is from a very German part of Indiana (we settled it) and we are of German/English heritage with a bit of French thrown in and this is typical of German inspired food in Indiana farm country. 5 lbs fresh pork brains flour butter or lard salt and pepper Keep the cold brains in ice water or very cold water while working with them. Peel off the thin membrane that covers them and wash away all of the tiny blood vessels under the membrane. Using just the moisture on the brains coat them with flour seasoned with salt and pepper, I like to put it on a cookie sheet, while flattening them out as you flour them until they are about 1/2" thick. Either cook immediately or transfer to a cookie sheet sprayed with Pam and then put in the freezer. When they are frozen pop them off the cookie sheet and put in a ziploc bag. To cook fry them in butter mixed with a little oil (to keep the butter from burning) or lard until nicely browned and crisp and serve on good rye bread with a good brown mustard. Delicious.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 23 July 2010 at 09:19
	now that's a heck of a first post! welcome!
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Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 23 July 2010 at 09:31
	Thanks! Legend has it my paternal grandfather had these almost every day for lunch. Unfortunately, he left us at age 63 as a result of a heart attack so I wouldn't recommend doing that as they are very high in cholesterol but they are okay as a treat once in a while.