Sausage from Pork Rinds
Description
A tasty appetizer for any gathering. Don’t forget to serve sliced bread, a baguette, or other unsweetened baked goods with this sausage made from pork rinds, as it turns out quite fatty. If you like, you can also add other spices, aromatics, and seasonings while cooking. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scald the pork skin and scrape off the dirt with a knife. Rinse again.
- 2
Step 2
Place the rind in the slow cooker bowl or in a kazan if you will be cooking it on the stovetop. Peel the yellow onion and 2–3 cloves of garlic, add them to the pot, cutting them in half. Add the bay leaves. If desired, you can also add other aromatics and spices. Pour in hot water and set the appliance to the “Boil” mode on the display for 2 hours. In a kazan, cook the rind for about the same amount of time over moderate heat.
- 3
Step 3
When the sound signal sounds, the skin will be ready.
- 4
Step 4
Without letting it cool, run the boiled skin through a meat grinder fitted with the fine-hole attachment. Add salt and ground black pepper. Press the remaining garlic cloves. If desired, you can add ground paprika — it will give the sausage a beautiful color.
- 5
Step 5
Next, the sausages can be prepared in several ways. If you have cleaned pork casings, stuff them loosely and tie them off. The second method is to spread a fatty pork mesh on a board and place 5–6 tbsp of ground rind mixture on it. Fold over the edges and roll up tightly.
- 6
Step 6
The third method — spread most of the rolled mixture onto plastic wrap and roll it into a sausage shape, tying the ends. Bake the preparation in fat netting in the oven for about 25–30 minutes at 180°C and let it cool, and chill the preparation wrapped in plastic wrap in the refrigerator for about 1–2 hours. Remember that the preparations should be served chilled so that the mixture inside sets and they slice well!
- 7
Step 7
Cut both types of pork rind sausage into pieces and serve, garnished with fresh herbs.