Using Pork Belly in Sausage

[shrolfe]

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?

[3rensho]

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.