A customer at my shop in Boise said my pork shoulder trim was 'too clean' for good sausage.

He explained that leaving a bit more fat and connective tissue on the trimmings adds flavor and moisture, which made me reconsider my usual precision. Anyone have a specific ratio or method they prefer for sausage trim?

3 comments

3 Comments

white.keith15d ago

That Boise customer is totally right. I used to trim my pork shoulder super clean too until my sausage kept coming out dry. Now I aim for about 25% fat in the mix, which is close to what @sandra_moore30 said. Leaving some of that softer fat and even a little silverskin makes a huge difference. It melts while cooking and keeps everything juicy. My texture and flavor got way better when I stopped being so perfect with the knife.

zarat3715d ago

Yeah, that softer fat really is the secret for keeping things moist.

sandra_moore3015d ago

Read somewhere that a 70/30 lean to fat ratio is the sweet spot for most sausage. That customer might be onto something.