Which pork...

[dan101smith]

Which pork cuts are best for going into sausages?

Got my skins, got my seasoning worked out, just not sure which cuts of pork will be best to put through the mincer (oo-er). Obviously I need some fat in there.

Oh, and I realise I could ask my butcher. But that would give him the upper hand...

[calibrax]

A mix of belly pork and shoulder is the normal - the percentages depend on how lean you want your sausages. 25% belly and 75% shoulder should give a good compromise.

[smack]

A cut/mix of cuts that give a good fat/meat ratio. That is the key.

[shakotan]

smack said:

A cut/mix of cuts that give a good fat/meat ratio. That is the key.

So basically what was said above, but with less information then?

[Mobile Chicane]

Sausages are usually made from lips and aholes - take your cue from that.

Minced shoulder meat should be fine.

[smack]

shakotan said:

smack said:

A cut/mix of cuts that give a good fat/meat ratio. That is the key.

So basically what was said above, but with less information then?

Ok then!

http://www.sausagelinks.co.uk/Recipe_Making.asp

The River Cottage Meat Book covers it and other meat stuff!
http://www.amazon.co.uk/River-Cottage-Meat-Book/dp...

[pad58]

What ever meat/fat content you prefere ,belly is ok ,I use shoulder for some types and leg or loin for the best
traditional pork theres no gristle in them or glands.
The seasoning only needs to be salt and pepper mixed with 7% in weight of bread use fresh unsliced (i use a rusk)
Mince all the ingreidents together then add you salt/pepper mix with cold water (i use iced apple juice),
Hand mix in to a sloppy mix which will then go through the nossle easyer. if the mix is stiff this will cause uneven skin filling and will split them.

Hope this helps.Oops giving away trade secrets there.