The sausagemeat used in Delia's recipes
Some of Delia's recipes (e.g. Etty's sausage rolls) call for sausage meat. When I lived in England, I would buy it from the local butcher but, here in Ontario, Canada, sausage meat is rarely offered and, when it is, it's either 'hot Italian' or it contains a lot of sweetener (e.g. maple syrup or honey).
I have tried removing the filling from ready-made pork sausages but the results were disappointing.
Will you kindly let me know how to make a sausage meat that would be equivalent to that which Delia's recipes require?
Thank you very much.