I am getting ready to try making some more sausage and wanted to ask if I use bone in butts do I need to add any extra fat? It seems the last batch I made may have been a little on the dry side or maybe I cooked the samples a little to long, anyway I made Italian and breakfast, this was the batch I had to toss the next day because of the fridge locking up. I may be so used to store bought sausage that I like to much fat is that possible?
Will a butcher give or sale me some extra pork and or beef fat if I ask?
Will a butcher give or sale me some extra pork and or beef fat if I ask?