Originally Posted by bbqgeekess
If I made breakfast sausage (main ingredient being sage) with my freshly ground pork butt, would I have to add back fat to it in order for it to be a "fatty" ? Or is pork butt fat enough?
I want to try this and I have a ton of pork butt in the fridge.
Not sure that it would need any more fat for the sake of the name (which refers to the shape and the fact that you "roll a fatty"), but I would be sure to get some of the fat cap ground in there just for flavor, moisture and texture.
Nice work cmwr, BTW!