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Powdered pork rinds

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Ingredients for 1 servings:

  • 1 kg pork rind, fat-free
  • 3 liters of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

for boiled sausages

Fat-free pork rinds are boiled in boiling water for 25 minutes. After boiling, they are hung to drain for a maximum of 5 minutes, then minced while hot twice through a 3-gauge grinder. They are allowed to cool overnight and minced the next day two to three times through a 2-gauge grinder. In this state, they are used as a thickener. They are particularly suitable for sausages, especially white sausages, but also for meatloaf. The powdered rinds are frozen flat like a chocolate bar so that the required amount can be broken off as needed. Normally, 8-10% of the sausage meat is added as pork rinds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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