Pleas can anyone tell me what % of fat you put into a sausage to get a 80% - 20% sausage?
I understand that you can include a specific % of fat in your sausage and it is classified as meat (like Salami). Also whare does the ratio of rusk get counted? For example in an 80% / 20% sausage what % is pure meat, what % is fat and what % is rusk, herbs etc?
Thanks WW