SC - Sausage
Mordonna22 at aol.com
Mordonna22 at aol.com
Thu Nov 5 05:07:53 PST 1998
In a message dated 11/4/98 3:32:25 PM US Mountain Standard Time,
mmartines at brighthorizons.com writes:
>
> 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?
>
Standard practice back home was 1 part lean meat to 1 part fat. Pork fat is
preferred for pork sausage.
Mordonna
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