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  5. Pork Sirloin Roast for sausage?

Pork Sirloin Roast for sausage?

Scheduled Pinned Locked Moved Meat Processing
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  • GrimpuppyG Grimpuppy

    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. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #4

    Grimpuppy nothing wrong with a good lean sausage every now and then. If you have fat to add, it will be fine. Great deal.

    “You never really die until you end up on the wall at a Cracker Barrel”

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    • craigriceC Offline
      craigriceC Offline
      craigrice
      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
      wrote on last edited by
      #5

      I have used it also works good

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      • GrimpuppyG Grimpuppy

        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. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

        YooperDogY Offline
        YooperDogY Offline
        YooperDog
        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
        wrote on last edited by
        #6

        Grimpuppy it will make good sausage. Just add the fat to keep it from being to lean.

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        • GrimpuppyG Grimpuppy

          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. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

          lkrfletcherL Offline
          lkrfletcherL Offline
          lkrfletcher
          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
          wrote on last edited by
          #7

          Grimpuppy - Yup, add it in.

          Life is a Garden - Dig it.

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          • T Offline
            T Offline
            tarp
            Regular Contributors
            wrote on last edited by
            #8

            I use them all the time, makes good sausage.

            GT

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            • G Offline
              G Offline
              gus4416
              Team Blue
              wrote on last edited by
              #9

              I 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

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              • mrobisrM Offline
                mrobisrM Offline
                mrobisr
                Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                wrote on last edited by
                #10

                My 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.

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                • R Offline
                  R Offline
                  RON PARRISH
                  Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                  wrote on last edited by
                  #11

                  How much fat would need to be added?

                  craigriceC 1 Reply Last reply
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                  • R RON PARRISH

                    How much fat would need to be added?

                    craigriceC Offline
                    craigriceC Offline
                    craigrice
                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                    wrote on last edited by
                    #12

                    RON PARRISH to some degree it would be preference but 80-20 on average would be ok

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                    • GrimpuppyG Offline
                      GrimpuppyG Offline
                      Grimpuppy
                      Team Blue Military Veterans Power User Regular Contributors
                      wrote on last edited by
                      #13

                      1 pound of fat per 5 pounds of meat

                      R 1 Reply Last reply
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                      • GrimpuppyG Grimpuppy

                        1 pound of fat per 5 pounds of meat

                        R Offline
                        R Offline
                        RON PARRISH
                        Regular Contributors Cast Iron Canning Team Orange Veteran Power User
                        wrote on last edited by
                        #14

                        Grimpuppy Thanks for the info!Just got my order of hatch chili brat seasoning and I have both pork roast and back fat in freezer!

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                        • GrimpuppyG Grimpuppy

                          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. 9F23F6F4-83EA-4D52-95D6-54B7F3A2DAD9.jpeg

                          B Offline
                          B Offline
                          bocephus
                          Team Orange Power User Canning Masterbuilt Veteran
                          wrote on last edited by
                          #15

                          Grimpuppy Should work fine, especially if you have back fat to add if needed.

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