www.sausagemaking.org

Hi,
Im totally new to this and have yet to make a sausage, can you add olive oil or similar to increase fat content of a less fatty piece of meat?

I often see organic pork leg reduced in local asda and wondered if this could be used?

Ideally you would use back fat, but it's not easily obtained, so any fatty pork will do, say some belly. Oil will drain out of the sausage as it cooks (which may be a good thing ) whereas pork fat will leave some of its structure behind.

Dave