Homemade Rind Stomach
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pork belly, with rind
- 500 g pork, lean, shoulder sheer or le
- 250 g beef, lean
- 250 g pork rind
- 30 g curin salt
- 4 g pepper, round white
- 2 g arlic powder
- 1 g nutme
- 1 g allspice
- 5 g Mai
- 3 cup broth
Print Recipe
Pin Recipe Instructions
- Cook the meat and rind for 1 hour.
- Then let it cool down and cut the pork belly into 5cm long strips as thick as a pencil.
- Grind rinds and beef through the 3mm, lean pork through the 8mm.
- Add salt, spices and stock to the mixture and mix everything well.
- Fill the rind stomach in cans and boil down for approx. 2 hours or fill it in the intestines and scald at 80 ° C - 1 minute per mm of sausage dia.
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