Zungenblutwurst

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Rick
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Zungenblutwurst

Post by Rick » Wed Nov 27, 2019 21:36

I just picked up some pig tongues for $1.99/lb. and snouts for $1.39 lb. So I'm wanting to make some Zungenblutwurst. The recipe calls for .44 lbs. of trimmings and .33 lbs. of skin. Here's my question, I picked-up a package of about 6 fresh hocks that I'm planning on cooking up for the trimming meat. The skin on the hocks I was going to use for the 1/3 lb. of skin. Do you think this is going to work as far as the skin goes or should I request skin from my slaughter house?
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redzed
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Re: Zungenblutwurst

Post by redzed » Thu Nov 28, 2019 06:37

Nothing wrong with skin from the hocks. Go ahead and use it.
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