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Mar 25, 2014 11:59 AM

"Ground Pork" vs. "Lean Ground Pork" at Asian meat counters

I'm pondering making my own sausages and am considering making a first go of it by starting with an Asian butcher, as these seem to give the biggest bang for the buck on pork. However, the usual ratio of pork to fat is 3:1 for sausage and I have no idea what typical ratios butchers use when grinding "regular" vs. "lean" pork. Does anyone know?

Also, this is more of a Home Cooking question but would welcome anyone weighing in on if my strategy of buying pre-ground meat to stuff into sausage casings is going to end well or in disaster. I would guess that they usually do grind the meat themselves, and sell enough of it that it's fresh every day. From some initial checking some counters would be willing to grind to order (at least the "lean" meat), it'd just be more expensive and add a step since they likely use something like pork shoulder for the lean meat and I'd need to buy pork fat separately to mix in at home. My only red line is that I ain't buying a meat grinder to do it all myself - dealing with storage and cleanup is not in the cards at the moment.

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  1. How are you planning to stuff the casings?

    4 Replies
    1. re: Robert Lauriston

      Not sure what the options are as I am a novice at this. The recipes I have seen seem to simply call for mixing together meat and seasonings, then stuffing into the casings by hand. I'm primarily working off of Michael Ruhlman's RATIO which goes into a lot of detail on potential seasonings, but says almost nothing on how the casings are supposed to be stuffed.

      1. re: bigwheel042

        im having a hard time imagining hand stuffing sausages.

        if you already have a kitchenaid, i rather like the sausage attachment (and also the grinder, though its really best saved for small jobs under a couple pounds, and works best when you throw the to-be-ground meat in the freezer for 20-30 mins).

        on a thorough read im gathering you dont have a kitchenaid w grinder attachment, which is a shame as you can get the sausage stuffing add on (to the grinder attachment) for about 10 bucks.

        1. re: bigwheel042

          If you don't have a stuffer, maybe consider crepinettes

          We tried the stuffing funnel attachments for the KitchenAid and for the Moulinex grater / grinder. Neither worked very well at all, ended up buying a cast-iron sausage stuffer.

          1. re: Robert Lauriston

            Thanks everybody, there are plenty of suggestions in this thread on stuffing technique:

            Now, can anyone answer my questions on meat/fat ratios at Asian butchers and whether the finished product will come out well if I use pre-ground meat?