Re: Homemade Sausage
Quote:
Originally Posted by DMK
The last batch I made was a while back and they turned out a little on the lean side.
I used a whole pork shoulder and a piece of pork belly about 1/2 the weight of the shoulder after it was boned out.
Next time I make I will use 50/50 shoulder and belly.
For seasoning I just used salt and pepper to taste. I ground up a small test batch using the ratios above and did a test fry of a patty to check my seasonings.
The wife's Kitchen Aid got a good workout....  |
Do you think a pork shoulder alone doesn't have enough fat?
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