Beef fat for sausage?

[RWBTEX]

After owning the kitchenaide mixer for about a year I finally got the grinder accessory out of the drawer and ground up some pork and beef brisket. The brisket pieces clogged the holes a little but it was a 50/50 mix, made some awesome hamburgers. Want to try and make some sausage now but seem to recall reading either here or elsewhere that you should not use beef fat in the grind, is this true? Brisket had different kinds of fat, is there a part I should not use? Whats the easy way to make breakfast sausage out of those twp meats or just pork?
thanks in advance.

[jmcrig]

Some of the brisket fat is hard fat that doesn't render. I stay away from that. The soft fat that will render is fine. As for the fat clogging up the grinder, it probably wasn't cold enough. When I grind meat, I get it just short of frozen. Good luck with your endeavor.

[RWBTEX]

Thanks, yes I think the brisket trims still had some of the sinew or that thin membrane, was thinking that was the stuff getting clogged, will try to semi freeze next time.

[MLS]

I use it all the time. I buy mine at the meat market for less than .50/lb. I too use it cold and have not had issues with clogging.