I tried using 97/3 ground Angus for my recent batch of Lockhart style sausage, trying to save a little money, and what a disappointment- dry, lacking flavor, and not juicy at all. So I did a little Googling about ground beef vs. ground chuck. You guys probably know this, but chuck is from the neck area, a much-used, flavorful and well marbled muscle on the cow, vs. the "toaster shakins'" meat used in ground beef, from all different cuts, which can be less marbled and less flavorful.
So I re-did a batch using 3 lbs. chuck roast ground on my LEM #5 and a pound of store-bought ground Duroc pork, and it turned out just as I remembered- juicy, flavorful and with that nice black pepper/cayenne kick. Absolutely my favorite type of sausage; never trying anything else.
So I re-did a batch using 3 lbs. chuck roast ground on my LEM #5 and a pound of store-bought ground Duroc pork, and it turned out just as I remembered- juicy, flavorful and with that nice black pepper/cayenne kick. Absolutely my favorite type of sausage; never trying anything else.