Newbie question! Bob Evans Maple sausage (ground) as 20% fat addition to snack sticks

[cc329]

Hi All!

A lot of recipes call for about 20% of pork as a fat addition to venison when making snack sticks.  I have several lbs of Bob Evans Maple Sausage (ground) in the freezer.  Would this be an appropriate substitute?

I understand that they come seasoned already, but I wouldn't mind the slight sweetness to it I suppose.

Thanks for your input!

 

[SmokinAl]

No there wouldn't be enough fat In the sausage. You need 100% pork fat, as in fatback.

You can buy it just about any place they are cutting meat, I get it at my local grocery store meat dept.

Also would you please swing by "Roll Call" & introduce yourself, so we can all welcome you to SMF!

Al

 

[chef jimmyj]

Just made a batch of Sausage Gravy with Bob Evans. I was really surprised how lean it was with barely enough rendered fat to make a Roux. I would think BE would be too lean to add to venison. Buy Cheapo Bacon and grind that if you can't find Back Fat...JJ