Nick Prochilo
Chef Extraordinaire
Brian, I've always used the picnic section of the shoulder. It has all the fat you need.
JamesB said:cleglue said:I made a very small batch of breakfast sausage once with pork butt and found I needed more fat. It came out very very lean. Maybe the picnic cut would be better as suggested or get a pound of fat back and add to the recipe.
I've only made 3 batches of sausage, but each time I used untrimmed butts... plenty of fat! I would think that the picnic/shoulder would be much leaner... I'd have to bet that using the butts got me into the 25% fat content range...
James.