Many recipes suggest the use of pork back fat to add fat in sausage recipes. I have no idea where this would be obtained, however a oriental market in town sells pork belly (I make my own bacon). Has anyone ever used pork belly in their sausage?
I use pork belly (sans skin) in sausage all the time. Back fat is readily available in these parts too. What I use depends on the fat content I'm aiming for. I've made sausage entirely from pork belly as well. Delicious.