Pork Brains in Milk Gravy, sounds delicious, eh? It also sounds like something that people must eat in some far flung corner of Asia, right? Cambodia, Korea, Japan? Actually, if you are reading this from the US of A, you can head down south and pick yourself up a can of Pork Brains in Milk Gravy yourself. This is an Armour product (the brand that makes the hot dogs) and sold across Southern America.
This is Armour’s Pork Brains in Milk Gravy and if you squint a bit, you can see on the label:
Cholest. 3500mg 1170%
Yes, that does say 3,500mg of Cholesterol, which is 1,170% of your recommended daily intake. This product also contains Sodium Nitrite, a colour fixative and preservative for meat products – but interestingly, four grams are lethal to you or me, yet it can also be used as an antidote for cyanide poisoning.
And there’s not just one brand of Pork Brains in Milk Gravy, oh no. You get a choice between Armour and Rose brand Pork Brains in Milk Gravy!
Oddly, the only recipe for Pork Brains in Gravy I could find (it seems that Pork Brains are also popular in their uncanned form in Asia, but we’ll cover that in a separate post) was submitted by The Honorable Howard Coble, United States Congressman, North Carolina to the Congress Cooks site. Here is his recipe! It even contains bacon grease in case the brains didn’t have enough cholesterol in them!!
When I was a youngster, my mom used to prepare Brains N’ Eggs for breakfast. It was a fairly regular breakfast, not at all unusual. So that’s when I started eating them. I’ve enjoyed them ever since, but I can’t find any on Capitol Hill. I’ll admit pork brains in milk gravy isn’t the most appetizing sounding name, but try ‘em, you might like ‘em!
- 2-1/2 Tablespoons bacon grease
- 4 eggs
- 1/3 cup whole milk
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 can (5 ounce) pork brains in gravy (Rose Brand preferred)
Melt bacon grease in an iron skillet on low heat. Add pork brains in milk gravy to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serve immediately over toast. For a truly southern dish, serve with grits and apple butter.