Hi everyone
I have spent a while looking round this site and am fascinated by the knowledge shown.
I have been making a few sausages for myself using shoulder pork but find them dry and grainy and wondered if I could use vegetable suet instead of belly pork.(need to keep fat content relatively low)
Also if making sausages for coeliacs and gluten free diet what would you recommend as a substitute for rusk.
Thanks everyone and I look forward to your replies.
Steve