How to Cook Brains: Slovak Mozgy
  • 5 med onions
  • cooking fat
  • paprika
  • 2 kg (4.5 lbs) fatty meat, ground
  • spinal cord and brains
  • caraway
  • salt, pepper
  • 5-6 eggs
  1. Cut onions roughly, cook on slow with fat until caramelized, about 20 min, in a wide pot.
  2. Sprinkle on paprika, stir and immediately add ground meat. Paprika quickly burns and turns bitter. Sorry, I don't know how much, but Slovaks use a fair amount. The ground meat is fresh from the pig and can be any part.
  3. Grind spinal cord and brains, add to pot.
  4. Add salt, pepper, and caraway to taste.
  5. When the meat is cooked through, beat 5-6 eggs in a bowl and add to meat mixture, stirring as you pour.
  6. Serve with fermented vegetables or pickles.
Recipe by Almost Bananas at