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Sausage Making FAQs
From: Doug
Date: Saturday August 18, 2007
Yes 20% sounds good, but how does the home sausage maker determine the 20%? I found that using a pork shoulder roast or Boston butt, the percentage is just right. The sausage turns out juicy with not a lot of extra fat coming out into the frying pan. A chuck roast works well for beef. These cuts of meat seem to have just the right balance
