Having trouble getting the fat percentage right

[bekhardt]

What cuts of pork do you guys buy to make sausage with?

I have only made sausage a few times, but I'd really like to learn to do it well.  I'm having trouble getting the fat ratio right.  The first batch I did a few weeks back I bought pork shoulder, but they had cut it into roasts and pretty clearly trimmed it.  The sausage was way too lean.  It dried out and had little taste. 

This time I got country spare ribs, a shoulder butt.  As I was cutting it up it looked to me like it was going to be too fatty, but I tried it anyway.  These came out MUCH better.  Juicy, held their shape, great taste.  They're fattier than I want them, though.  Frying them up dropped a lot of fat in the pan.  I'd like to find that happy medium.  I'm getting closer. 

I have read about some folks adding fat to their meat cuts to get their ratios right.  I am curious as to what people start with and how they figure it all out. 

[Piker]

Its basically what you like. I have made sausages for years and not worrying about fat I add a lot of it. A good pork sausage, fresh, has at least 75% pork and 25% of beef or venison. BUt then I make beef sausage out of 80/20 ground beef and it is good also. Ithink you should do what I did experiment until you hit what you enjoy. I made a lot of sausage some good some not so good but I never threw anything out. Piker

[bekhardt]

Thanks Piker.  After tasting the finished product I'm guessing that my first batch was about 10%.  This batch seemed to be about 35-40%  I think I'd be happy with 25%.  I like fat and the flavor it brings, but this was greasy to the point that it was distracting. 

[watchdog56]

If I use straight GB then I use 85/15 if making like venison sausage I use 2 venison to 1 ground pork butt.

[3rensho]

I shoot for 30% fat.  A lot cooks out and the sausage is always moist and tasty.

[bille]

bek

I make 10 lbs batches and use an 80/20 mixture, thats 80% meat and 20% pork fat, I get my fat from trimmed out boston butts, I have a chef connection that saves me all of his pork fat.
                                                                               Bill

[Piker]

When I said 75% pork I meant either 75%/25% ground pork or I use picnic shoulders which is almost the same. Piker

[marauder11]

When i make any of my sausage i use 80/20 pork i by the trimmings in 60 pound boxes. Ground beef is just marked as regular beef not sure of the fat content. My butcher shop i use to by the beef from closed so now the guy i get it from sells 10 pound tubes of ground beef . Not the best but it works .

[just a smokin]

  i was originally told about 20% fat and that was from pork jowls , and now i usally use 20-30% and that is from bacon ends from our local butcher.and then for for peppronni usally about 10% bacon ends .