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Sausage help

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I am making homemade chorizo and bought a Boston Butt Roast was wondering even though this cut seems very fatty if it is enough fat for the sausage? Can I add salt pork or will that add/take away from the flavors?

Sorry posted on wrong board, needs to be moved to Home Cooking.

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  1. i think you'll still want to add some fat (should be about 2-1 or lower meat to fat ratio). i would go with fresh belly if you can put your hands on it, but salt pork will work. it shouldn't mess up the flavors at all.

    1 Reply
    1. re: baconodka

      does this look ok in your opinion, this is without the cider vinegar added and no salt pork.

       
    2. Bruce Aidell's Complete Sausage Book has been a wonderful reference for me. I haven't made his chorizo recipe, but he calls for 3:1 butt to backfat.