I thought I would throw this out to all of the sausage experts.
It's impossible to buy pork fat here and all of our beef is imported with the fat already removed,
so..., can I use lard in place of the fat called for in so many recipes, it was fat once wasn't it?
If I can, is it to be used in the same proportions as called for in the recipes?
Thanks for your help,
Gene
It's impossible to buy pork fat here and all of our beef is imported with the fat already removed,
so..., can I use lard in place of the fat called for in so many recipes, it was fat once wasn't it?
If I can, is it to be used in the same proportions as called for in the recipes?
Thanks for your help,
Gene