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by **denis** » Mon Apr 20, 2009 9:37 am

I need to make some Swiss Cervelat howver the recipe I have calls for minced pork skin/rind, is there anything I can use as an alternative?

by **wheels** » Mon Apr 20, 2009 11:10 am

denis

I've sent you a PM about this.

Phil

by **Griselda** » Sat May 02, 2009 3:03 pm

denis wrote:I need to make some Swiss Cervelat howver the recipe I have calls for minced pork skin/rind, is there anything I can use as an alternative?

I'd be interested in this too. Is there any chance of sharing your recipe with us?

wheels wrote:denis

I've sent you a PM about this.

Phil

In July I'm going home for two weeks

. Guess what I'll have from the BBQ

by **wheels** » Sat May 02, 2009 3:23 pm

Griselda

It's the one that you translated for us. From the Swiss butchers' school!

Phil

by **Griselda** » Sun May 03, 2009 9:12 am

Oh, ok. I thought it was different one.
No worries

Thanks a lot

wheels wrote:Griselda

It's the one that you translated for us. From the Swiss butchers' school!

Phil

www.sausagemaking.org

Rind alternative for Swiss Cervelat

Rind alternative for Swiss Cervelat

Re: Rind alternative for Swiss Cervelat

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