pork skin
pork skin
hi again having great success with fresh sausage and dry just 1 more question i have been cuting the skin off the pork fat do i need to do this for the fresh and dry thks
- Butterbean
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- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
i would just like to thank everybody for their help over this last 18 months from never making a sausage to what i now make is just great had a few failures but thats the way you learn am working on a ferm dry with all aussie bush spices and kangaroo will post the recipe when i get it right might take a while lol once again thks aussie aussie aussie
As was already mentioned, pork skin is used in headcheese, but also in emulsified German sausages such as weisswurst, stockwurst and others. And it just so happens that I am in Germany right now! Cycling along the Rhine and tasting sausages along the way. You first poach or lightly boil the skins until soft, cool in fridge, dice and add to the other meats. The pork skin improves the mouthfeel of the sausage giving it a lighter, almost fluffy texture.