Recipe? (was Re: [Sca-cooks] Pork fat)

[Sue Clemenger]

I don't think there was a recipe...we were just talking about the
various types of fats we've used when making sausages in general.  I
tend towards fattier cuts of meat (often cheaper, too!), and the bacon
ends.  Gives enough fat, but not too much, at least for the brat-sized
fresh sausages I've done for several feasts, now.
--Maire

Nick Sasso wrote:
>
> Did I miss the recipe/reference, or is it still pending post to our
> list?  I'm thawing out my pork next week and firing up the lard
> press/sausage stuffer.  I'd love another variety to try out.  Could be
> worth roasting on a spit over coals at our local event a fortnight
> hence.