Thread: Wild pork sausage rolls

Made the sausage rolls last night, tasted good but still a bit dry so will add some fat to the mix next time. I’m also going to buy some sausage meal because it’s amazing how different just that can make the meat.
For fat what can I use that I can grab from the supermarket? Stupid question but does that lard sort of fat in the containers in the meat section work or would I need to use fat trimmings? I have a sheep getting done but not for a little bit.