[Sca-cooks] Fwd: Sausage fat

[Robin Carroll-Mann]

On 15 Sep 2002, at 8:42, Pat "Mordonna" Griffin wrote:

> If you don't want to butcher the animal yourself,

Definitely NOT an option for me.

> best would be to buy a
> whole side of a pig, and have your butcher cut out the hams, and
> loins, and perhaps the ribs, and debone and grind the rest for you.

I suspect that would result in more meat than I need.  I have three
other meat dishes, and this is not a huge feast.

> We always used the shoulder meat and sides in sausage, unless it was a
> rather large, mature pig.  I'd guess our basic recipe for sausage was
> about 70% muscle/30% fat, with the rest of the fat being rendered for
> lard.

That sounds like a reasonable proportion.  Thanks.


Robin Carroll-Mann
rcmann4 at earthlink.net
"Mostly Harmless" -- Douglas Adams