A pork sausage made with ground rind, to serve hot or cold
Hot with boiled potatoes or sliced cold, pork rind sausage is good any way you eat it. Its distinctive texture and rich flavor come from the rind, cooked and then ground, mixed into the sausage meat. Easy to make, it’s always a hit with charcuterie lovers.
What Is Pork Rind Sausage?
Pork rind sausage is a traditional dish that makes the most of every part of the pig. The rind, often seen as a by-product, becomes a flavorful specialty thanks to a blend of spices and meat.
No Part of the Pig Goes to Waste
Pork rind sausage comes from the rural regions of France, where every part of the animal had to be used.
This charcuterie tradition goes back several centuries: farming families made these sausages to preserve meat and prepare hearty meals through the winter months.
The Main Ingredients in Pork Rind Sausage
The recipe combines equal amounts of pork rind and sausage meat, along with garlic, salt and pepper. For the best flavor, use fresh, good-quality rind and good sausage meat or a blend of pork cuts.
Stick to the proportions of salt and pepper for a well-balanced flavor, and adjust the amount of garlic to taste.
Technical Pointers
Cook the rind until tender. A knife should pierce it easily: that’s the sign it’s ready to be ground.
Grind it through a coarse plate to keep a good texture. Rind that is ground too finely spoils the consistency of the sausage.
Stuff the mixture into the casings evenly and fairly tightly to avoid air pockets, which would interfere with cooking and ruin the texture.
When cooking, don’t go over the recommended time so the sausage stays tender and flavorful. It should cook evenly without bursting.
Recipe found on the website of the “Les amoureux de la charcuterie Maison” association, originally contributed by Thierry Batail. The photo comes from the khentetkhas blog
Ingredients
- 500 g pork rind
- 500 g sausage meat
- 16 g salt
- 4 g pepper
- 2 garlic cloves
Instructions
- Cook the pork rind in a court bouillon until it is tender and easily pierced with a knife.
- Run the cooked rind through a meat grinder fitted with a coarse plate.
- Mix the ground rind with the sausage meat
- Add the spices and garlic
- Stuff the mixture into casings.
- Cook the sausages in water for about 20 minutes.
