Make Your Own Crispy Dick

The idea of turning trash into treasure has long been embedded in Restaurant Bror’s owners Sam and Victor. Without a huge budget to get things up and running, they had to get creative from upcycling furniture  to foraging and using every single part of the animal- without compromising on taste or quality. The result of endless experimentation and development has resulted in an ever-changing seasonal menu created with the best ingredients from the Northern  European region which challenges the ingredients, producers and ultimately the flavours of every dish. The restaurant has been able to stretch the boundaries encouraging it’s diners to sample fish heads, lamb’s brain, bull’s balls as well as the much raved about crispy penis crisps which made quite an impression in March’s edition of Mad Monday.

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The packs of Crispy Dick served at BROR.

Here is a fun little recipe on how to make your own Crispy Dick:

This is a penis.

Brine the whole dick in 5% salt brine overnight.

The next day, cook until very tender then take all the skin and membrane off until you’re left with the pure meat.

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Roll it in cling film, cool, and then freeze.

Slice super thin and dry out overnight.

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Puff the slices in hot oil, making sure your dick is nice and crispy. You can really season with any salt/dried powder you desire. And it’s good to serve an accompaniment to dip your dick into.

Victor Wågman & Samuel Nutter

Victor Wågman & Samuel Nutter

Owners & Head Chefs, BROR & lillebror

The idea of turning trash into treasure has long been embedded in Restaurant Bror’s owners Sam and Victor. Without a huge budget to get things up and running, they had to get creative from upcycling furniture to foraging and using every single part of the animal.

Victor & Samuel's other stories

From nose to fluffy tail