Hello, all. Newb here - please be gentle.
A assuage recipe that I want to make calls for pork "back fat" Local butcher only has pork "leg fat", presumably because he wants the back fat for HIS sausages! Would it be okay to use the leg fat? What would this do to the sausages?
Many thanks in advance for any help.
A assuage recipe that I want to make calls for pork "back fat" Local butcher only has pork "leg fat", presumably because he wants the back fat for HIS sausages! Would it be okay to use the leg fat? What would this do to the sausages?
Many thanks in advance for any help.