Do people use them?
just made some
venison, pork belly, rusk, water, few herbs, salt and pepper.
good consistency on filling cases, nice and moist not too chunky
when fried they don't loose any of the fat, at least not a lot but they are still a little dry and have what I can only describe as a slightly granular texture.
perfectly edible and the Rosemary really works.
i see some people using stabiliser or even eggs
am I missing something?