Hi All,
I want to make my next batch of sausages but am being frustrated in my efforts because I can't find pork belly anywhere.
I used a 2:1 ratio of shoulder to belly in terms of meats in the last batch (plus rusk, water, spices) and it came out really well.
Could I use something else? Pork neck perhaps? Or would it be better to use all shoulder and add some pure pork fat?
Many thanks for any pointers!