Fat Content

[pugsbrew]

I've been dabbling in sausage making for about a year now, and I'm still not sure about fat content/%.

I know it depends, but what is a good round %/number you guys use for the fat content of your sausage?

Can one have too much, and what is the absolute min you would add?

I plan on making both fresh and smoked.

 

[hillbillyrkstr]

I just cut up pork butts and it’s always been plenty of fat even when I add a bunch of honker breasts which have no fat.

 

[worktogthr]

I am by no means an expert and there are many on this site who will chime in but I do make a lot of sausage and I know that most people aim somewhere between 80/20 and 70/30 meat to fat ratios. So pork butt is a solid bet to fall in that ballpark. I make a ton of sausage and like to consume it often so I have been pushing the boundaries of how lean I can make it. I make a lot of sausage with 90/10 beef or skinless chicken thighs which are about 90/10 and get very good results. For those leaner sausages I sometimes use NFDM (Non Fat Dry Milk Powder) as it helps with the bind and moisture retention, which is very important for leaner sausages.

 

[SmokinAl]

I'm with the group that just takes the easy way out.
I use 100% pork butt for all my sausages.
Al

 

[tallbm]

I've been dabbling in sausage making for about a year now, and I'm still not sure about fat content/%.

I know it depends, but what is a good round %/number you guys use for the fat content of your sausage?

Can one have too much, and what is the absolute min you would add?

I plan on making both fresh and smoked.

Yeah you will get varying info but I think worktogthr hit the nail on the head with his info for you.
I always recommend 80/20 Meat/Fat ratio. It consistently makes great sausage for me and the math is simple.
5 pounds sausage = 4 pounds meat, 1 pound fat; 10 pounds sausage = 8 pounds meat, 2 pounds fat; Make increments of 5 to 10 pounds of meat, so 5,10,15,20,25,etc.

I do most of my sausage from wild game which has basically no fast so I buy trimmed pork back fat from the butcher and I can EASILY control my 80/20 so I get very consistent results.
I've used pork butt/shoulder before and I would say it is worth the little bit of time to carve off the fat cap and weigh the fat and the rest of the meat separately to see if you fall into the 80/20 to 70/30 window. If you are close then the rest of the fat in the shoulder you didn't carve off would probably get you there. If not then you may want to add a little bit of fat to ensure you aren't too lean.

Go simple with it and you should do well.
I hope this info helps! :)

 

[browneyesvictim]

All well said above. I have noticed a couple of things that I kind of took for granted early on... It depends on what kind of sausage and what I am making with the sausage. Sometimes I want to render the sausage and keep and use any grease in the pan such as for making sausage gravy for example. Other times, I want to keep as much of the "juices" in the grind and anything that is rendered out is often waste, so why put all that fat in, in the first place? And do I really need all that saturated fat in my diet anyway? My Dr. says no, but my point is,- "it depends".

If I could be so bold as to state: FAT= Flavor, And, Taste. Is a super lean sausage edible?- You bet! But there is no substitute for that silky smooth mouthfeel and taste of the right amount of fat content. Sausage meant to be eaten COLD, on the other hand, can leave that film on the roof of your mouth and in that case lean is often better in my opinion.

Since playing around with adding Phosphates, that has been a game changer for me. NFDM, and Soy or other binders work too, and find I can get away with a leaner grind with similar results.

 

[crazymoon]

PB, I use pork butts alot and often cut a pound off the top(back fat) for later use with lean meat like venison. I still get a juicy sausage with that fat not being ground.

 

[indaswamp]

20% fat. It is technically not sausage unless it has 20~50% fat.

 

[zwiller]

Slight tangent but have to ask since the sausage pros are hanging. Most water you've added? Marianski lists some pretty high % that can be used. 60% for beef in my case.

 

[archeryrob]

I prefer 25 - 30% fat and pork butt straight ground should get you right abut there

 

[pugsbrew]

I prefer 25 - 30% fat and pork butt straight ground should get you right abut there

Fat cap on or off?

 

[JckDanls 07]

I'm with the rest of the gang.. whole butt and trim some of the silky sinew out as I'm cubing it ...

 

[chef jimmyj]

The average grocery Butt, whole deal, is 20% fat. Home or local farm grown, depends on the farmer and breed of hog.
I use Butts in their entirety...JJ

 

[archeryrob]

Fat cap on or off?

On, da whole darn thing. ;)