{"id":203322,"title":"Homemade Pork Rind Sausage","modified":"2026-11-04T14:57:20+01:00","plain":"A pork sausage made with ground rind, to serve hot or cold\n\n\n\nHot 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.\n\n\n\nWhat Is Pork Rind Sausage?\n\n\n\nPork 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.\n\n\n\nNo Part of the Pig Goes to Waste\n\n\n\nPork rind sausage comes from the rural regions of France, where every part of the animal had to be used.\n\n\n\nThe recipe for old-fashioned homemade sausage\n\n\n\nThis charcuterie tradition goes back several centuries: farming families made these sausages to preserve meat and prepare hearty meals through the winter months.\n\n\n\nThe Main Ingredients in Pork Rind Sausage\n\n\n\nThe 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.\n\n\n\nStick to the proportions of salt and pepper for a well-balanced flavor, and adjust the amount of garlic to taste.\n\n\n\nTechnical Pointers\n\n\n\nCook the rind until tender. A knife should pierce it easily: that’s the sign it’s ready to be ground.\n\n\n\nGrind it through a coarse plate to keep a good texture. Rind that is ground too finely spoils the consistency of the sausage.\n\n\n\nStuff the mixture into the casings evenly and fairly tightly to avoid air pockets, which would interfere with cooking and ruin the texture.\n\n\n\nFor more homegrown charcuterie, check out the b\u00e9ret basque recipe\n\n\n\nWhen cooking, don’t go over the recommended time so the sausage stays tender and flavorful. It should cook evenly without bursting.\n\n\n\nRecipe found on the website of the \u201cLes amoureux de la charcuterie Maison\u201d association, originally contributed by Thierry Batail. The photo comes from the khentetkhas blog\n\n\n\n\n\n\tHomemade Pork Rind Sausage\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g pork rind500 g sausage meat16 g salt4 g pepper2 garlic cloves\t\n\t\n\t\tCook 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 meatAdd the spices and garlicStuff the mixture into casings.Cook the sausages in water for about 20 minutes.\t\n\t\n\t\tServe hot with boiled potatoes, or enjoy cold.  \n\t\n\t\n\t\tSaucisse \u00e0 cuireFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=203322"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203322\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202156"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=203322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=203322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=203322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}