Straight pork fat or shoulder meat?

[OldUsedParts]

Howdy and Welcome to the Forum, Tutu, I'm sure that some of our Sausage Gurus will see this so just hang on, OK?

I think I'll move this Thread to the Sausage and Cured Meats for possible better responses.

[Txdragon]

Pork shoulder and more so, pork butt are perfect for sausage since they generally contain a good 80/20 ratio. Trimmings are ok to use, but if you happen to have a whole cut at your disposal, grind it and then add from that. I personally like more pork than beef or venison in my polish and kielbasa, but that's me. I'd go 3 pork, 2 venison.

[spacetrucker]

welcome to the forum, do tell us what you cook on and little about yourself?
on the sausage, TD is spot on, pork butt is "in my opinion the perfect sausage mixer, and what I use when I make sausage.