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Any cut can be used to make sausage.... mixing cuts and different meats, pork, beef, venison, duck etc. make for any interesting and very good sausage..... Fat is very important in sausage also.... don't skimp on fat when using a recipe..... different fats have different textures and flavors just as the meat does.... be sure to write everything down so you can make it again or not.... experimenting is fun and can provide some great flavor profiles....