SC - Sausage recipes-revisited

[LrdRas at aol.com]

In a message dated 9/15/00 12:40:43 PM Eastern Daylight Time, 
NJSasso at msplaw.com writes:

<< I would suspect it was because the recipe did not call for it; I found 
this recipe a bit dry for my taste without added fat,  >>

I had thought the recipe specifically stated meat and fat meat. Perhaps with 
the modern obsession of avoiding fat the cuts used were too lean or trimmed 
of there fat. We always made our sausage with the trimmings and fat from the 
ribs, neck, etc. I don't recall that we ever had to add fat because the meat 
had plenty of it attached except in the case of venison.

Ras
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