coykiesaol Posted December 22, 2010 Share Posted December 22, 2010 I find most supermarkets and butchers overladen their sausage-meat with salt(don't use it),which cut of Pork would you recommend for mincing myself? I used Jarret of Porc for my Bunnie burgers,good recipe by the way,thanks,but not keen on buying a bone with little meat on it.Also my vegetarian mate is coming round at Xmas any recipes for vegetarian rolls anyone? Link to comment Share on other sites More sharing options...
theboy Posted December 22, 2010 Share Posted December 22, 2010 I use shoulder (epaule) for both sausages and pork pie. For the pork pie I also include some belly (poitrine) for the fat content.Regards, the boy. Link to comment Share on other sites More sharing options...
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