There seems to be a much higher percentage of people using pork to create their sausages rather than beef, and I was wondering why? When I was a lad beef sausages seemed to be the ones thet we always had, but was that a fond memory or was it a fact that there was more beef sausages sold then (35 years ago)? Possibly the price of pork then was dispraportionate to the price of beef?
To be honest I have not used beef yet but hope to do so very soon and was also wondering what is the best cut to put through the mincer - does this depend on the type of sausage - do beef fat / meat ratios differ from pork fat / meat ratios?
Cheers WW