This was on sale at local grocer for .99 cents a pound. About any pork for that is a good deal these days. Is this ok to grind up for sausage? I have plenty of back fat to add to it.

]]>https://waltonsdev.nodebb.com/topic/4122/pork-sirloin-roast-for-sausageRSS for NodeFri, 11 Sep 2026 12:10:24 GMTTue, 03 Aug 2021 22:12:13 GMT60Grimpuppy Should work fine, especially if you have back fat to add if needed.

]]>https://waltonsdev.nodebb.com/post/44354https://waltonsdev.nodebb.com/post/44354Sun, 15 Aug 2021 18:37:54 GMTGrimpuppy Thanks for the info!Just got my order of hatch chili brat seasoning and I have both pork roast and back fat in freezer!

]]>https://waltonsdev.nodebb.com/post/43716https://waltonsdev.nodebb.com/post/43716Fri, 06 Aug 2021 18:15:25 GMT1 pound of fat per 5 pounds of meat

]]>https://waltonsdev.nodebb.com/post/43715https://waltonsdev.nodebb.com/post/43715Fri, 06 Aug 2021 17:56:44 GMTRON PARRISH to some degree it would be preference but 80-20 on average would be ok

]]>https://waltonsdev.nodebb.com/post/43713https://waltonsdev.nodebb.com/post/43713Fri, 06 Aug 2021 17:34:52 GMTHow much fat would need to be added?

]]>https://waltonsdev.nodebb.com/post/43712https://waltonsdev.nodebb.com/post/43712Fri, 06 Aug 2021 17:14:55 GMTMy store has them on sale a lot, so I use that cut of meat regularly with no problems at all. A couple of weeks ago I was curious about making a lean sausage with the sirloin roast and no added fat. While it was not as juicy as a higher fat sausage, it was a very good alternative if heated gently.

]]>https://waltonsdev.nodebb.com/post/43570https://waltonsdev.nodebb.com/post/43570Wed, 04 Aug 2021 22:40:04 GMTI used it a few weeks ago mixed with pork butt did 25 pounds half and half because I don’t like grease running out of my sausage when I cook it

]]>https://waltonsdev.nodebb.com/post/43559https://waltonsdev.nodebb.com/post/43559Wed, 04 Aug 2021 19:10:20 GMTI use them all the time, makes good sausage.

]]>https://waltonsdev.nodebb.com/post/43544https://waltonsdev.nodebb.com/post/43544Wed, 04 Aug 2021 14:37:08 GMTGrimpuppy - Yup, add it in.

]]>https://waltonsdev.nodebb.com/post/43543https://waltonsdev.nodebb.com/post/43543Wed, 04 Aug 2021 14:11:59 GMTGrimpuppy it will make good sausage. Just add the fat to keep it from being to lean.

]]>https://waltonsdev.nodebb.com/post/43527https://waltonsdev.nodebb.com/post/43527Wed, 04 Aug 2021 03:35:26 GMTI have used it also works good

]]>https://waltonsdev.nodebb.com/post/43514https://waltonsdev.nodebb.com/post/43514Wed, 04 Aug 2021 00:56:01 GMTGrimpuppy nothing wrong with a good lean sausage every now and then. If you have fat to add, it will be fine. Great deal.

]]>https://waltonsdev.nodebb.com/post/43508https://waltonsdev.nodebb.com/post/43508Wed, 04 Aug 2021 00:09:23 GMTI’ve used it in addition to butts. Go for it.

]]>https://waltonsdev.nodebb.com/post/43501https://waltonsdev.nodebb.com/post/43501Tue, 03 Aug 2021 22:23:59 GMTGrimpuppy I’ve used it for sausage, it’s a bit leaner than butts. It seems to work just as well if you add the fat back in. Costco had pork shoulder for $ 1.79 lb. plus $2.00 off on top of it.

]]>https://waltonsdev.nodebb.com/post/43500https://waltonsdev.nodebb.com/post/43500Tue, 03 Aug 2021 22:18:43 GMT