pork loin

[darrm1]

I bough a couple pork loins on sale I was hoping to make sausage out of.  I know most use butts/shoulders.  If I add 20% fat to the loin, will it produce the correct texture and flavour?  I am planning on making breakfast and garlic sausage.  I was gonna use 50% beef, 50% pork.

thanks

mark

 

[crankybuzzard]

A 20% addition of quality pork fat will work for you. 8 pounds loin and 2 pounds good fat will be fine, or a variation of 80/20.

Beef breakfast sausage has a very different flavor than pork, experiment with a small batch first.