It's funny that one of the monikers for a football is a pigskin, when pork rinds have nothing to do with it. So, just for fun, we decided to put some piggies in pigskin (instead of a blanket, which makes no sense either).
Recipe courtesy of Devon Knight and Erik Trinidad
Pigs in a Pigskin
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
6 pieces
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
6 pieces
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
6 pieces
Level:
Easy

Ingredients

  • 1 small can Vienna sausages
  • 1 small bag nacho cheese-flavored tortilla chips
  • 1 small bag pork rinds

Directions

Open the can of sausages and strain out the gooey, fatty substance they've been sitting in. Cook the sausages in a medium skillet over medium heat until browned, about 5 minutes. While that's going, crush the tortilla chips into crumbs with a food processor or a mortar and pestle. 

Pork rinds have different natural shapes, but there are always the ones that curl inward, forming the perfect vessel for a "piggie" to reside in. Find six of those, and place a sausage in each. Garnish with the tortilla crumbs.

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