Schwartenblock pork skin binder
Collagen and protein source, pork skin supports skin and joint health, as well as promotes satiety. The dish has a rich flavor and is perfect for a keto diet.
Schwartenblock is a pork skin and broth preparation used in sausages to add juiciness and a firm gelatin-protein texture.
Clean pork skin (1000 g) well and remove excess fat. Cut into small pieces and cover with just enough water.
Cook at 80-90 °C for about 5 hours, skimming foam as needed. The skin should become soft.
Drain the skins and cool them to 40-45 °C. Cool the broth as well. Measure about 40% broth by the weight of the skins, about 400 g.
Blend the skins, add water (400 g) or the measured broth, and mix until smooth.
Pack into containers and freeze. Use as an additive: 8-10% for thick sausages, 7-8% for frankfurters, and 5-7% for cooked sausages.
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