Smoked Rind Stomach Sausage
Rind stomach sausage is a hearty sausage specialty made from pressed pork rinds, leftover meat, and spices, filled into a pork stomach or artificial casing and then cold-smoked. The smoking provides an intense depth of flavor and a characteristically dark, slightly leathery casing. Sliced cold, it is a traditional bread topping in German home cooking.
Ingredients(for 1 kg)
Instructions
Cooking rinds and meat
2-3 hoursCook pork rinds and head meat in salted water with bay leaves and peppercorns until tender. Reduce cooking broth to about one-third. Coarsely dice or mince the rinds through the grinder (8 mm plate). Coarsely chop the head meat.
Seasoning and filling
20 minutesMix warm rinds and meat mass with hot cooking broth. Work in curing salt and spices. Immediately fill the mixture into artificial casings (60-80 mm diameter) or prepared pork stomach and tie off or sew up firmly.
Pressing and chilling
4-6 hoursPlace the filled rind stomach under a weighted board and let it firm up under pressure in the refrigerator for 4-6 hours. Then remove from the mold and pat the surface dry.
Cold smoking
8-12 hoursCold-smoke the rind stomach at 18-25 °C with beech and alder wood. Maintain smoking intervals of 2-3 hours with 1-hour breaks each. After smoking, chill again and only slice after a further 12 hours of maturing.
Pro Tip
For a particularly firm rind stomach sausage, pass the rinds through the meat grinder and reduce the cooking broth heavily – the collagen from the rinds provides a natural, sliceable binding.
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