Fried-brain sandwich

Fried-brain sandwich is a sandwich that is generally made from sliced calves' brains, which are breaded and then fried. It is a dish that was once popular in certain regions of the United States, particularly in the Midwest and the Ohio River Valley.

History

The fried-brain sandwich was introduced to the United States by German immigrants in the mid-19th century. It was particularly popular in the Midwest, where it was served in restaurants and at home. The dish was also popular in the Ohio River Valley, particularly in the cities of Evansville, Indiana and St. Louis, Missouri.

Preparation

The brains used in the sandwich are typically from a calf, although pig brains are sometimes used. The brains are soaked in water, then sliced, breaded, and fried. The sandwich is typically served on a bun with pickles, onions, and mustard.

Decline in popularity

The popularity of the fried-brain sandwich has declined in recent years, largely due to concerns about Creutzfeldt-Jakob disease, a degenerative neurological disorder that can be transmitted by consuming infected brain tissue. In addition, changing tastes and a move towards healthier eating have also contributed to the decline.

Cultural significance

Despite its decline in popularity, the fried-brain sandwich remains a part of the culinary heritage of the Midwest and the Ohio River Valley. It is often featured in food festivals and is considered a regional delicacy.

See also

• List of sandwiches
• List of American foods
• List of regional dishes of the United States