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!
- Ingredients
- 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.
Serves: 2
31 Comments until now.
Hello my name is Harold Pearce and I was wondering if they still sell them my Dad introduce me to them when I was a little boy and it was something he and I ate together on the weekend and I still enjoy them every once in the while but
I am not able to find them in the stores where I live.So can you tell me if they are still available?
Do they stiil sell them I like them every once in a while. My Dad introduce them to me when I wasa little boy it was something we ate together on the weekend.
Yes they are still available!! My 91 year old grandma goes to missippi about 3 times a year and she always brings me a case of them….She goes over by Tupelo…Im sure you can order them online as well!!!
Pork brains in milk is in all the local grocery stores in eastern NC. My in laws still kill 10-15 hogs every winter. Everything but the “grunt” can be eaten from a hog. The heads are always split and the brains saved for cooking with scrambled eggs. I ate them as a child but would not recommend eating them now because of the high cholesterol.
Not that I’d eat them, but the level of cholesterol isn’t a problem. Most people just still don’t know the difference between dietary and blood cholesterol. The body produces about 85% of the cholesterol in the blood. Its the saturated fat (which your body turns into cholesterol), not the dietary cholesterol itself that has a significant effect on level in your blood.
My grandfather was a Powhattan from Goochland County, Va. He used to prepare fresh brains ‘n’ eggs when he was a little girl. Fortunately, I was too young to partake any as this was something he only had for few days after butchering a hog, and treated it like it was caviar. I bet he’d have been glad to know about this product.
I meant when I was a little girl…my grandfather was never a little girl!!
^Sounds like the pork brains n eggs put more than just hair on his chest
when i was a young lad my grandpappy and i used to eat sticks of poop and wash down with warm glasses of urine.He would have loved a product like this as well
This product contains sodium nitrite- not nitrate. Still lethal in large quantities, nitrites occur natually even in vegetables. They’re common in wine as well.
That being said, I think I’m going to go vomit.
back in the day me and my son used to shit in a cup and eat it til we threw up on each other. Then end it with a golden shower from grandmammies hairy wrinkled beat up snatch. Boy those were the days, now ima go masterbate and make me a tasty pork brains and octopus sandwich
I eat three cans a day. I’m fat.
Nick is right on target with his observation of pork brains and eggs growing hair on a person. Cholesterol is what’s required by the body as source matter for making all of your steroidal hormones. Hormones regulate all your organ functions and those visible gender traits. Without any cholesterol in your body your organs would shut down and you’d be dead.
Also fat consumption is a negative total calorie source. It requires more energy and calories to convert fat in to usable energy than you get from it. It’s simple carbohydrates that make people fat because it’s easiest to metabolize in to usable energy and if you don’t use it right away in exercise it’s converted to human fat.
[...] right Kel. 1170% of daily value for Armour and 1060% for Rose. Junch __________________ "Falling down is not a [...]
I believe it says sodium nitrite, not nitrate. Chemically a pretty big difference.
pedro, you are right – typo now corrected. At least we got the description right!
[...] Source [...]
While I was a junior back in Kilkerry we used to eat the brain raw. I KID YOU NOT. Split the hog head and tear a piece of brain blood n all and slurp it like an oyster.
Such great times.
The cholesterol is not in the blood stream. It will not harm you – you simply digest it. The taste is really nice by the way. Cerebellum strips when fried are awesome – my brother Patrick used to love this.
When I was driving rigs for Swift, I was laidover in Memphis, TN. I took a walk around town, and found my way to the local Piggly Wiggly, a grocery store I had heard about from my Uncle Paul (WWII vet). Low and behold, while looking around in the Spam row, I came across this Pork Brains in Milk. OMG. I’m from Michigan. We don’t have pork brains in milk in Michigan. It’s a stretch to find pickled pig’s feet. Piggly Wiggly. I sure wish I had bought a can of this Pork Brains in Milk…it’d have gone nicely with Sweet Pea’s innerds that I had the vet save for me when she (a Yorkie) was spayed. Not only an 18-wheeler, but a Registered Nurse, too. Nurses have weird humor.
Wher can I buy pork brains here in Franklin, North Carolina. I have tried Bi-Lo and Wal mart.
Thanks,
Milly
Milly try Engles , top shelf near the tuna
[...] this is something you are interesting in trying, on the blog Junch » Weird Food » Pork Brains in Milk Gravy, there is a recipe for Brains N’ Eggs for breakfast. Brains N’ Eggs for [...]
1,170% of the recommended daily intake of cholesterol? Cholesterol is a precursor to testosterone, hence pork brains are an aphrodisiac.
Top of my list of foods to eat!
I just found them in a Chinese supermarket in Rockville MD. Growing up in the UK in 1940-50s we had them frequently. Alas- they and lamb kidneys are fast disappearing over the horizon.
What REALLY gets me is that sweetbreads are available only at astronomical prices on fancy restaurants or, on reading the labels, in cat food and scrapple.
[...] [...]
Eating cholesterol doesn’t raise your cholesterol: this is true
Eating saturated fat raises your cholesterol: this is true.
Fat is a negative total calorie source: this is false. Fat is the densest calorie source in existence, and converting fat consumed into fat stored takes very little effort by your body. It’s equivalent to taking cans out of a cardboard box and sitting them on a shelf. Storing carbs as fat, by contrast, is more like opeening the cans, cooking up the ingredients and freezing them in bags. Still pretty efficient, but storing fat is easier.
It’s true carbs probably account for a lot of the poundage gained by most people, but that has more to do with the amount we eat than the properties of carbs themselves.
Plus eating carbs allows us to eat more fat without getting queasy – you’ll eat more butter spread on bread than if you just dig it out of the container with a spoon. You’ll eat more bread buttered than dry, too. So the fat/carbs combo is what really piles on the pounds.
First,
Howard is a great congressman…dude signed off years ago that he would never take a dime of congressional pension….second…yes the stuff is still sold and in fact served in restaurants..there is a place in downtown Raleigh NC “Big Ed’s” that does the best!….third they are becoming scarce as sadly but truly the company that produces this product is not doing well…something about pork brains and potted meats just dont hit the radar of the gluten free, local, organic crowd these days…although those two items are organic, gluten free, and organic..how much more organic can brains be?
where can I find Rose (or Armour) Pork Brains with Milk Gravy here in Texas (San Antonio)? I love them with scrambled, kosher pickle, toast, gotta have grits whenever I go home and visit C’s Restraunt in Mocksville, NC.
where can i find brains in wilson nc
wh
ere within a 50 mile radius can I buy porkbrains. I have tried piggly wiggly and carli c’s with no luck
Comment!