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OK - so now I have the skin with a little fat attached from three pork shoulders after my first sausage making session.

So I guess that I should render it down, save the fat, then grind up the skin to use in non-cured sausages at a later date.

Is there a better/alternative thing to do with it all?

SS

Hi S/S, I normally use up the rind by slowly poaching it in water until it almost disintegrates between my fingers. I save the 'stock' for the jelly in pork pies and once cold you can remove any rendered lard from the surface to use for frying. I either eat the warm skin as it is ( I love gelatinous products) or mince it up and add it to sausages at 10% of the meat weight.

Make it into crackling:
In the oven (or microwave) skin side up till it crackles (oh and put some salt on top).
Not very healthy but delicious

Here is a recipe that uses the cooked skin. You could also use it in hot dogs. I think it is worth trying at least once so you know what effect it will produce.

viewtopic.php?f=1&t=10034

We render, then when almost all fat is gone transfer to a cast iron pan and turn up the oven crisping the left skin, these make great dog treats and go to our friends at the animal shelter.

What everyone said, plus cotechino or diced and cooked with white beans.