SC - Sausage

[Mordonna22 at aol.com]

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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