2kgThuringian Mett / Hackepeter (pork fat seasoned with pepper, salt and onions).
1kgpork rinds
1tspground caraway seeds
1tspground allspice
24gground black pepper
66gsalt
Instructions
Coarsely chop the rinds and cook with the fat for 35 minutes. While still hot, turn through a meat grinder with a 2 mm disk. (When cooled down, the food is difficult to wolf).
Mix the cooled porridge with the mince.
Add spices. If the porridge is too firm, add some of the broth.
Filling into sausage casings
Fill the pulp into casings with the sausage attachment and twist into sausages. Stuff the casings only loosely so that they do not burst during cooking.
Broil the finished sausages for 1 hour.
After cooling, the sausages can be used or frozen.
Filling into jars
Pour the mixture into jars and boil down for 1.5 hours.
Preparation
The pork rind sausage is prepared in portions.
In the case of the sausage in the casing, it is first made hot in water. Then either fry it whole in the pan or squeeze the mass from the intestine and fry it loosely in the pan. For the jars, the mixture goes directly into the pan.
To bind the fat, add a little breadcrumbs. Until a firm, pulpy mass is formed.
Tipps & Hinweise
Place the pork sausage mixture or pork sausage on a plate. Serve with mashed potatoes with sauerkraut or kale. Or serve with potato salad and pickles.Note:Since the meal was originally a leftover use for the rinds from the home butchering, it is quite fatty. Today, a reverse use of ingredients with more lean meat is common.Possible compositions: 1/3 rinds, 2/3 Thuringian minced pork / minced meat 1/3 pork rind, 1/3 pork belly, 1/3 Thuringian minced pork / minced meat