Pork-rind sausage is a traditional delicacy that celebrates using every part of the pig. Loved for its distinctive texture and rich taste, it can be served piping hot or enjoyed cold.
Quick to prepare, this timeless recipe continues to delight charcuterie lovers.
Origins of Pork-Rind Sausage
The sausage made with pork rind emerged in rural France, where thrifty cooks found ingenious ways to use every part of the animal. What was once a humble by-product becomes a flavorful specialty when tender rind is blended with seasoned meat and aromatic spices.
This charcuterie tradition dates back centuries, when farming families crafted these sausages to preserve meat and provide hearty fare through the winter. Over time, pork-rind sausage spread far beyond its birthplace and is now revered nationwide as a culinary treasure.
Tips for Perfect Pork-Rind Sausage
Choose Good Ingredients: Start with fresh, high-quality rind and well-marbled sausage meat—or a balanced mix of pork cuts—for unbeatable flavor.
Precise Seasoning: Measure salt and pepper carefully for a harmonious taste, then adjust the garlic to suit your palate.
Cooking the Rind: Simmer the rind until it is fork-tender; it should pierce easily with a knife before you mince it.
Proper Grinding: Run the mixture through a coarse plate to keep a pleasant bite—over-grinding can turn it pasty.
Tight Stuffing: Pack the filling evenly and firmly into the casings, squeezing out any air pockets that could spoil texture or cooking.
Proper Cooking: Follow the recommended cooking time so the links stay juicy and flavorful; they should cook evenly without bursting.
Recipe sourced from the “Lovers of Homemade Charcuterie” association website and originally contributed by Thierry Batail. Photo courtesy of the khentetkhas blog.
Homemade Pork Rind Sausages
Ingredients
- 500 g Pork rind
- 500 g Sausage meat
- 16 g Salt
- 4 g Freshly ground black pepper
- 2 Garlic cloves
Procédé
- Simmer the pork rind in broth until tender; it should pierce easily with a knife.
- Pass the cooked pork rind through a meat grinder fitted with a coarse plate.
- Combine the ground pork rind with the sausage meat.
- Season with salt, pepper, and garlic, mixing thoroughly.
- Pack the mixture firmly into sausage casings.
- Poach the sausages in gently simmering water for about 20 minutes.
