[bluedogz]

Good morning!

Had a recipe this weekend that called for pork fat (a sausage recipe, in case you were wondering), and the only thing I could find in the supermarket was fatback. It seemed that the fatback was just a square of fat with the skin attached, so I trimmed it down and off I went. The sausage seemed ok. Did I do the right thing? The guy working the butcher section at the market looked at me like I had three heads.

[Culprit]

Well, fatback is pork fat; it's a strip that comes from the back of the hog. So it looks to me like you are in compliance with your recipe.

[Jock]

You did good. Fat back is exactly what you want in your sausage. I wish I could buy it - I have to special order fat back when I make sausages.

Jock

[AprilB]

did your sausage come out good?

Then YOU did good...

Yes, fat ... back ... pork ... fat ...

Fat back is what you want for what you made.

You are wise young grasshopper...


LOL

April

[BrooklynChef]

if it came out good, then good. Just be careful though, because the fat back often sold in supermarkets is salted fat back, sort of the pork fat version of salt cod. I often like to use jowl fat in my sausages.

[phatch]

Buy a pork shoulder. As you part it out for sausage, you'll trim out lots more fat than you need for sausage. Save it (freeze) for those sausages that aren't pork based but need pork fat.