Brain Sandwiches
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork brains
|
* |
| 1 | large |
eggs
beaten |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork brains
|
* |
| 1 | large |
eggs
beaten |
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Soak brains in salt water a short time.
Cover with clear water and remove membrane.
Drain; beat in other ingredients with spoon. If too thin, add a small amount of flour; if too thick, add small amount of milk.
Fry on griddle until well done, turning once.
Serve on buns, of course.
