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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: PatiBob who wrote (4956)	6/30/2001 10:11:10 PM
From: William H Huebl	Read Replies (1) \| Respond to of 25073

Actually, I use several types... but hog fat is best for most sausages... Bruce has a discussion about fat in the front of the book... go back and read it. I use chicken fat (not a lot), bacon fat (again, not a lot) and I have some pork skin fat saved to use when I need it. But sometimes I will throw a roll or two of inexpensive bulk pork sausage (I buy a bunch when they are under $1.00) into the mix when it calls for pork and it surely has enough fat in it. Bruce also mentions that home-made sausage has less fat in it... as much as 10-25% less. If you go too light, then you can't fry it. That is ok for Boudins and various other paste sausages you may want to use in stew. But for breakfast sausages, don't hold back. You can get fatback in your grocery store and you might be able to wheedle fat from your grocer's meat department???