for Sausage pork shoulder or butt?

]]>https://waltonsdev.nodebb.com/topic/5395/sausageRSS for NodeThu, 10 Sep 2026 23:20:10 GMTSun, 05 Jun 2022 04:17:54 GMT60Either will work, just be sure to remove the skin.

]]>https://waltonsdev.nodebb.com/post/79359https://waltonsdev.nodebb.com/post/79359Sun, 05 Jun 2022 17:30:15 GMTfishing I think you will be fine using a whole shoulder, might be slightly leaner than just butts but should still be good.

]]>https://waltonsdev.nodebb.com/post/79355https://waltonsdev.nodebb.com/post/79355Sun, 05 Jun 2022 13:23:11 GMTfishing the whole shoulder is good for making sausage. The important thing is the fat content. Most use the butt exclusively, because it generally has the proper fat to lean ratio as is. Since the lower part of the leg (picnic) is leaner, more fat is usually added.

]]>https://waltonsdev.nodebb.com/post/79347https://waltonsdev.nodebb.com/post/79347Sun, 05 Jun 2022 05:48:55 GMTWas looking into getting whole pork shoulder

]]>https://waltonsdev.nodebb.com/post/79346https://waltonsdev.nodebb.com/post/79346Sun, 05 Jun 2022 05:30:52 GMTI thought pork shoulder was the butt…
Picnic is the next part down on leg, also good for sausage.

]]>https://waltonsdev.nodebb.com/post/79345https://waltonsdev.nodebb.com/post/79345Sun, 05 Jun 2022 04:20:59 GMT