When many people think of sausage, they think of pork. A variety of pork cuts are made into sausages, from the pork shoulder to the pork belly fat as filler for taste and moisture. To get the correct cut, refer to an experienced butcher to get the best one for your recipe. Making sausages consists of grinding the cut of pork, seasoning it and stuffing it into the sausage casing.
Pork shoulder is one of the toughest cuts of the pig. However, it can be very tender and be made into anything, including sausages. Victoria Packing states that the pork shoulder can be purchased fresh or smoked. You will need approximately 8 1/2 lbs. of pork shoulder to make pork sausages.
Pork butt is similar to pork shoulder as it can be easily made into sausages. The pork butt is just above the shoulder and butchers cut it into large square chunks. Let's Make Sausage states that pork butt has an ideal meat to fat ratio of 15 percent to 20 percent. Fat in a sausage is required because it makes the sausage moist, tasty and binds it appropriately.
Pork Belly Fat
If you are using pork shoulder as your foundation for your sausage, pork belly fat should be included. Former Chef explains that the combination makes a good sausage. Purchase pork belly fat at your butcher and have him determine the appropriate amount for you, based on the amount of pork shoulder you're using.
Pork loin is another cut of pork that can be made into sausages. Pork loin is located right behind the pork butt and consists of the rib section of the pig. This cut of pork is very tender, which allows it to be made into sausages very easily. In addition to sausages, the pork loin makes perfect pork chops, tenderloins and Canadian bacon.
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