SC - Sausage

[Donna Hrynkiw]

On Wed, 4 Nov 1998, Melissa Martines wrote:
> OK, I need help!! I am going crazy trying to figure out proportions for a
> sausage recipe [...]
> Well, I can't figure out how much fat to the meat should be used.  For
> example, if I use 5 lbs. of pork, how much fat?  Also, what KIND of fat?
> Morgan MacBride
> Meridies

I learned sausage-making from my parents who learned it from their
parents. The rule-of-thumb seems to be one part pork fat for three parts
lean meat. The proportions go to one part fat/two parts lean meat if the
lean meat is wild (deer, moose, etc).

E.B.
==================
Gaudium est in Factio (The Joy is in the Doing.)
Mistress Elizabeth "E.B." Braidwood, Northern Region, An Tir
braidwood at antir.sca.org  or donna at kwantlen.bc.ca

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