Hello all,
I'm going to make some Polish Kielbasa, and I'm figuring this question would pertain to sausage making in general. On some pork butts, there's a thick fat cap (at least 1" thick), while on others it's 1/4" or less, Should I cut that excess fat off when making kielbasa or other sausages, or leave it on? It just seems like too much fat if I leave it on, and if I cut it off, I figure I can get more consistent results regardless of what the pork butt looks like when purchased. Any thoughts?
I'm going to make some Polish Kielbasa, and I'm figuring this question would pertain to sausage making in general. On some pork butts, there's a thick fat cap (at least 1" thick), while on others it's 1/4" or less, Should I cut that excess fat off when making kielbasa or other sausages, or leave it on? It just seems like too much fat if I leave it on, and if I cut it off, I figure I can get more consistent results regardless of what the pork butt looks like when purchased. Any thoughts?