Brisket fat trimmings, should I save them?

[fire it up]

Howdy everyone.
Having just received my first grinder in an exchange with kurtsara I'm venturing into the wonderful world of sausage making, slowly but surely.
Last night I trimmed a brisket for some pastrami and a batch of burnt ends, my question is about the fat.
I put it in a gallon freezer bag and stuck it in the fridge, I was wondering if I should save it for making sausage or just toss it?
I know pork fat is used but wasn't quite sure about the brisket fat and if it is good to use can I vacuum seal and freeze it until I'm ready to use?

 

[alx]

Mark-mbali-used his in his sausage post yesterday.

 

[got14u]

As long as it is good fat save it. You can use it for grinding hamburger if you don't want to use it for "sausage". I do prefer pork for sausage but when I grind up my deer or elk for hamburger I use beef suet or fat as some call it. I have used it for "sausage" also and it does work fine.

 

[fire it up]

Thanks!
Typing more because it told me my message (under 10 characters) was too short, guess I'm over the limit now

Was actually going to make some burgers for a first grind so that works out perfectly, got a good amount though so I'm going to freeze some for later.
Gave the packer a pretty good trimming on it and between the point and flat.