Hello
I'm new to this site, thanks for the ad.
After a trip to Germany I want to make a Thuringer Rostbratwurst. I've found what I think are traditional recipes but they call for what seems to be a lot of fat, pork shoulder and pork belly. I just realized this is a British forum but thought I might ask anyway. Does anyone know if German pork shoulder is leaner than what we get in the U.S.? The pork shoulder here seems to have a high fat content.
Thanks.