Cut to make sausages?

Discussion in 'General Discussion' started by senorkevin, May 16, 2014.

  1. senorkevin

    senorkevin Smoke Blower

    Does anyone know what cut is best for making sausage?

    Thanks.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....
     
  3. senorkevin

    senorkevin Smoke Blower

    For example, pork sausage. Is butt best?
     
  4. smokeamotive

    smokeamotive Smoking Fanatic

    Pork Butt makes very good sausage. You can also use pork shoulder which is the cut just below the Butt. Both have a good fat ratio for making sausage.
     
  5. senorkevin

    senorkevin Smoke Blower

    Is it called blade roast?
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Blade roast is a Butt....... That is a new name that coincides with beef to make it more consumer friendly..... in beef, 7 bone is a blade cut....

     
    Last edited: May 16, 2014
  7. ak1

    ak1 Master of the Pit OTBS Member

    I've used a mix of ham & shoulder, used belly and back fat as well.

    My thought is that with sausage you want close to an 80/20 mix, meat to fat. If you do that you're golden regardless of meat used.
     

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