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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8533938" data-attributes="member: 19675">No problems, but no recipes, either.  Breakfast sausage isn’t big in Louisiana.I know I get the best results for sausage making when I have a 75/25 to 80/20 meat/fat ratio in general.  With pork, we’ve tried grinding loin, but pork butt seems to be the consensus favorite.  Loin, as I recall, was a bit lean, so we had to add fat to get the right texture.  Ditto poultry.And most butchers- even in chain groceries- can do the grinding for you.Whenever I think about trying a new recipe for something I don’t know that well, I try to look in my collection of cookbooks and online sources.For something like a sausage, I’d also check the ingredients listed on the packaging of those I like.  That will at least get you an ingredient list and relative proportions.I think The Sausage Maker .com and Sausage Making .org could be helpful for finding stuff or info. YouTube will also have people posting about fat mixes, meat blends, etc.<a href="https://www.sausagemaker.com/Default.asp" target="_blank">DIY Sausage, Food Processing & Kitchen Supplies | The Sausage Maker</a>[URL unfurl="true"]https://forum.sausagemaking.org/[/URL]* We did invest in a grinding attachment for our pro-level mixer, and it worked better than using our food processor.  But its meat plunger wasn’t very ergonomic and bruised my hands when doing big batches.  (We eventually replaced that.)We also got the sausage stuffing attachment.  It worked well, but there’s a learning curve to actually stuffing the casings with consistency or breaking.  And then there’s choosing, storing and prepping the casings themselves…  So now we mostly either make patties or 1-2lb chubs of the seasoned meat instead.</blockquote>

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