Meat to fat ratio
I read on the internet that it’s important to use a combination of different cuts of meat to get a good ratio of lean to fat – something like 70% lean to 30% fat, but advice on this varies wildly depending on where you look.
From my own testing and tasting, I found a good ratio with something like 1kg pork shoulder (which is semi lean) to 400g pork belly (very fatty) and 200g pork back fat (all fat). The pork back fat can be bought easily at supermarkets in Holland and is already cured; I find is a nice nod to Toulouse sausage which uses a high proportion of cured meat.
“Rusk”
British sausages use a high proportion of rusk. At its worst, this allows the sausage producer to use a lot of water in the mix thus increasing profit but reducing flavour. But used well, rusk . . . →Basic sausage making
