Add fat or not to sausage

[tasaman]

This past season was my first making venison sausage. I did three different batches and they all turned out good. Well pretty dang good for my first go round. So in all of them I added pork. My ratio was 2/3 vension to 1/3 boston butt. Now I am curious how many folks add fat and how many don't. If you do what do you add and at what ratio? I did want to add strictly fat but found out that most all groceries around here don't process hardly anything anymore. They get it packaged and throw it in the cooler. I did find one source for pork trimmings and will use it next year if they still do it. I just want to know am I wasting my money by adding pork to the mix and it would turn out the same without.

 

[TX300mag]

I use pork trimmings which is normally 50% fat. They are ready to grind and cDNA normally be bought for less than $1/lb. Depending on the type of sausage I'm making I'll use anywhere from 20-50% pork/venison ratio.

If you wanted to use strictly fat there's no reason you couldn't. I know people who make sausage by adding only beef fat.




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[TAFKAP]

I like to grind up fresh pork belly as my "fat" source. You know it's fresh, it's a consistent fat type, and I like the bit of pork meat it adds to a mix.

 

[smalljawbasser]

go to the smallest grocery store you have and talk to your butcher. my local IGA/Sav-a-lot style store is perfect. make friends with the butcher and tell him what you need.

get some beef fat while you're there and add 5-10% to your venison for burgers.

 

[Wrangler95]

I use 12 lbs of venison and 3 lbs of pork fat to each making and it taste nice,I live in a small town and I just buy cheap bacon for the fat!!