Hey everyone, I have a 19# turkey and plan to make sausage out of the entire bird. My question is, do I grind up the skin and fat with it or just the fat? Also, will the turkey fat be enough or do I need to add more? Thanks in advance!
Recipe would be fine to see, as for pork fat that is not the way I go; usually use pork shoulder -- butt or picnic as both have enough fat content thus keeping the sausage on the leaner side but still moist. To me it works better than strait pork fat, but again that's meI'd like to see the recipe also, Brican's idea of pork fat is best I think but might not be what you're looking for.
No problem Dan, when I saw the word fat it just jumped out so could not let it go tough someone else might have cought it. I'm keeping in the shadows as do not want to rock the boat there's too many people around here that know more than I do --- I'll join you for coffeSorry Robert I stand corrected, I was thinking pork but typed out fat. maybe I need some coffee.