I posted this question some time ago and didn't get any responses, so I'm going to try again.
Has anyone had any experience using any of the fat substitutes for making sausage. I've been told to cut down (blast it!) and I have friends who would prefer to do the same.
There is an outfit called Zach's that has a product but I don't really want to buy it without an idea of how it does.
Thanks for any advice.