- Mar 28, 2017
- 2
- 10
I bought a couple loins that were on sale, I was hoping I could make sausage with. They are obviously lean, if I add 20% fat, will I be alright using this cut of pork. I know most use butts/shoulder. I am looking to make fresh breakfast sausage and garlic sausage. I was thinking I would do 50% beef, 50% pork.