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Pork belly sausage

PostPosted: Sat Feb 16, 2019 1:37 pm
by awacs1704
Hi everyone, hoping for a little advice. I picked up 10 lbs of pork belly on the cheap and plan to make sausage with it. I’m wondering if anyone has made all p belly sausage and what were the results? Of course the cut has considerable fat which needs to be trimmed to some degree. However, I’m curious to know if after minimal trimming, is the fat content generally consistent with a 70/30 or 60/40 ratio or is it much higher (generally speaking). Any guidance is appreciated guys!

Re: Pork belly sausage

PostPosted: Sat Feb 16, 2019 10:23 pm
by vagreys
Fat content of the belly depends on the cut, since the belly ranges from somewhat lean to very fatty, and the pig, since some breeds are much leaner than others. Personally, I wouldn't make sausage exclusively from belly. For me, the fat is what the cut is about, so I can't see trimming it to death to get it down to a reasonable fat percentage. Instead, I'd blend the belly with other meat to achieve the right fat ratio for the recipe, and use any surplus for dedicated belly dishes or bacon. That's just me.

Re: Pork belly sausage

PostPosted: Sun Feb 17, 2019 12:44 am
by wheels
It's not just you Vagreys, I'd do the same.

Phil

Re: Pork belly sausage

PostPosted: Thu Apr 04, 2019 10:55 am
by DPG
I have tried doing it with a single batch, and the results were tasty but far (far) too fatty, and as a result the sausages lost considerable volume during cooking.

I went back to a mix of belly and shoulder and it's far better, IMO.

10lbs of belly only needs you to buy about 20lbs of shoulder for the right ratio! :D

Your other option for using it would be recipes with other leaner meats like game, where they need fat adding from additional pork belly in the mix.