- Dec 20, 2013
- 9
- 11
Just getting into making summer sausage, brots, breakfast sausage and such. My question is: Can I get into trouble making summer sausage and such by just using pork butt? Most all recipes I've seen call for a mixture of mostly beef and about 20% pork. We've make several batches and they all taste great but still not sure if we're doing it the right way.