I have had the idea of wrapping different things (sausage, pork ribs) in chicken skin and frying them crispy. Looking around on the interwebs, I see a lot of concoctions involving wrapping with chicken skin but they all seem to involve meat glue. So I thought I would look for some feedback on how I should go about doing this without meat glue:
Should I cook the sausage/ribs before I wrap them?
Should I wrap said meat with raw skin, and then fry? Should I partially cook the skin and then fry?
Is this a really dumb idea?
This is my first post on chowhound, but I've had so many questioned answered just by browsing these forums, so I thought I would join and ask this.