I am making sausages for sausage stuffing. I can get just regular pork fat but not fatback. Will that be a problem? I am making the breakfast sausages from Better than Store Bought by Helen Witty and Elizabeth Schneider Colchie. TIA
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.