aspic sausage

Ingredients for 1 servings:

• 1 kg pork rind, raw
• 1 kg lean pork
• 500 g bacon (back bacon), green
• 40 g curing salt
• 8 pepper, white, ground
• 1 clove(s), ground
• 1 cardamom, ground
• Caraway, chopped
• marjoram
• 1 tbsp pistachios, chopped
• 1 tbsp mustard seeds
• 1 bay leaf

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

pork rind, or brawn sausage

This requires large intestines or a pig’s bladder. Boil the rinds in salted water with bay leaves and peppercorns. Cut the meat, back bacon, and cooled rinds into small cubes. Mix with the spices, tasting occasionally. Pepper is fine, as are marjoram and mustard seeds if desired. Smooth the mixture with a little cooking stock. Now fill the well-seasoned mixture into large-diameter intestines or a pig’s bladder. If you have the option of smoking, filled pig’s bladder is preferable. Whether you use a pig’s bladder or artificial casing, simmer for a good 2 hours at 85°C. Do not heat higher than this; temperatures above 85°C could cause the sausages to gel. Once cooled, remove them, cool, and let them dry slightly. They can then be easily cut into 200-300g pieces and frozen. Place the pork bladder between two clean boards, weigh them down, and let it condense for several days in a cold room, preferably a refrigerator. Then cold smoke it several times; 5-6 smoking sessions are sufficient. If you prefer a heartier flavor, you can add a ladleful of pork blood. This will create a black rind. For a more delicate flavor, carefully add pieces of tongue or generously cut cubes of pork cutlet as fillet meat during the filling. Curing salt isn’t absolutely necessary, but it will add a more delicate appearance to the meat.