DH is making sausages again today, the pork from thebuttsfarmshop arrived this morning. We got belly pork on the bone and complete with rind, so we're marinading the ribs (spare ribs) for dinner on Saturday, and we're making pork scratchings with the rind.
We usually make crackling when we have rind, but thought pork scratchings woud make a change.
We've used smoked salt on a few of them, so it will be interesting to see what they taste like.
They've had the oven part of the cooking. We'll do the finishing deep-frying when the sausages are made.
Mmm. Can't wait.
