All Belly ??

[sausagemaker]

Hi Aris

Are you near a Morrisons Supermarket? if so they sell pork skin under guise of pork crackling it has a good layer of back fat on it & would be worth a look. if after taking off the fat you want to use the skin in your recipe boil it first for about 45 minutes, cool then mince it down fine & mix in with your meats.

Hope this helps

Regards
sausagemaker

[aris]

No, I don't have a Morrisons near me. I do have a good butcher though I don't have my own mincer at the moment, so he minces for me, and when he does, he minces in the skin too. The pork is very fresh, and the skin very soft, so it comes out quite well.

[sausagemaker]

I'm afraid were back to the �1.99 then.
I appreciate what I am going to say next will be of no use to you as yet but once you have your mincer it will.
I always advise the people I taught to make sausage to have a fat bag in their freezer so that when they are having chops or other fatty meats for meals they can trim this down & keep the fat for sausage you would be amazed at the amount you will collect. It does not have to be pork fat.

Hope this helps

regards
sausagemaker

[aris]

Good point - i'm sure I can get lamb fat pretty much for free from a local halal butcher. They tend to cut all the visible fat off their legs of lamb and chucking it in the bin. Would lamb fat off the leg or shoulder work nicely in a sausage?

[sausagemaker]

Aris

Yes I have worked with lamb fats before, It is softer than pork but works a treat in lamb sausage so sould work well in Pork, so would beef fat if you could get any of this.

Hope this helps

regards
sausagemaker