East St. Louis was a huge packing town from the mid-1900s to the 1970s, and those packers ended up with a lot of excess things like brains that no one knew what to do with, so the bars around St. Louis started doing fried beef brain sandwiches.
The organ is eaten in a variety of cultures, mostly out of necessity and because people cannot afford better cuts. A fried brain sandwich in the Midwest is typically a fried brain patty on a bun topped with mustard, pickles, and raw onions.
The area delicacy has remained unchanged for decades, but around the time of mad cow disease, there was a switch from cow to pig brains.
Brain Sandwich
Description
East St. Louis was a huge packing town from the mid-1900s to the 1970s, and those packers ended up with a lot of excess things like brains that no one knew what to do with, so the bars around St. Louis started doing fried beef brain sandwiches.
The organ is eaten in a variety of cultures, mostly out of necessity and because people cannot afford better cuts. A fried brain sandwich in the Midwest is typically a fried brain patty on a bun topped with mustard, pickles, and raw onions.
The area delicacy has remained unchanged for decades, but around the time of mad cow disease, there was a switch from cow to pig brains.
Ingredients
Instructions
- Add the garlic, peppercorns, and herbs to a 2-quart pot of simmering water. Cook for 15 minutes on low heat. After that, gently lower the brains into the pot and cook for 6 minutes on low heat. With a slotted spoon, remove the brains and set aside to cool. Separate the lobes into 2-inch chunks once the brains are cold and firm. Prepare three bowls with flour, an egg whisked with milk, and breadcrumbs in the meantime.
- Preheat the oil to 350 degrees Fahrenheit. Each brain segment should be floured first, then dipped in the egg mixture, and finally dipped in the breadcrumbs. Deep-fry the brains for 3 minutes, or until golden brown and crispy. Drain on a paper towel.
Serve on a bun with pickle and onion and mustard.
Brain Sandwich
