[Sca-cooks] Pork fat

[Sue Clemenger]

Oh, something like peppered bacon, if the recipe doesn't contain pepper,
or cajun bacon (yummy, but completely wrong spice blend <g>!), or
hickory-smoked bacon, if I don't want the smoky flavor.
Your ingredients sound quite yummy!
--Maire, getting *too* hungry this close to bedtime!

Robin Carroll-Mann wrote:
>
> On 16 Sep 2002, at 7:07, Sue Clemenger wrote:
>
> > I just used bacon.  ISTR using a 3-lb. package of inexpensive bacon
> > "ends" for 30 lbs. of sausage.  Oh, and I made sure the bacon wasn't
> > of a flavor to contrast unpleasantly with the herbs/spices of the
> > sausage. --maire
>
> What do you mean by bacon flavor?  Stuff like "honey" and
> "mesquite"?  This particular sausage contains cheese (I use
> Parmagiana), cinnamon, black pepper, and saffron.  Sounds odd,
> but it works.  My local allergic-to-cinnamon person was surprised
> when I waved him away from the sausages.