Kelly-Willis suggests using fatback with ground meat-type recipes, such as sausages, meatballs, terrines, and other ...

Fill into sausage casings and tie. Alternatively divide into 16 pieces and roll into lengths. Fry gently on a barely oiled pan until golden on all sides. Mince the pork. Chop the herbs finely and ...

Almost any part of the pig can end up in sausages. Quality can vary, from cheap, fatty specimens stuffed with pork that has been blasted off the carcasses, to the finest quality pork minced with ...

Pork is a lean meat that’s low in fat and high in protein ... Before moving on to the rest of the recipe, chop the pork and the sausage. Then, chop the onion, celery and carrot.

Sweet and sticky sausages ... fat (of which 7.6g saturates), 9.5g fibre and 1.76g salt. Almost any part of the pig can end up in sausages. Quality can vary, from cheap, fatty specimens stuffed ...