SC - Fats for sausages and other questions

[Robin Carroll-Mann]

And it came to pass on 17 Sep 00,, that Philip & Susan Troy wrote:

> The best fat to add for sausages is a hard back fat or kidney suet.

Thank you!  You answered a question that was in the back of my mind: 
is there a specific term for the fat on the kidneys?  Kidney suet.  
Hmmmm...  Cool.  I learn something new every day on this list.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net