SC - Sausage recipes-revisited
LrdRas at aol.com
LrdRas at aol.com
Tue Sep 19 18:52:44 PDT 2000
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
The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol
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