I am going to take my first crack at making breakfast sausage, summer sausage, brats and snack sticks this year. I've found quite a few recipes online which I am going to try. I stopped by the butcher today to ask about pork fat which he didn't have but they do give away beef fat which he said would work much better especially for taste. I have heard this but wanted to hear the opinions out there.

Also, whats the recommended ratios?

I always use ground pork butts mixed 50/50. Makes the best sausages. If your making a breakfast type sausage then I will use 70% pork to venison or other wild game. I never use beef fat or pork fat they never seem to really bond with the meat.

I either grind up pork loin or use ground beef 70% lean. Both have worked good for me

Beef fat for me

my deer processor uses beef fat and then a blend of seasonings always turns out great...

I used to get both for free now they charge 99c a lb for beef or pork fat. I get it in my local Shop-rite I use either or and some time both together depending on what I'm making, Pork butt is my go to if I have any or it's on sale.

Beef fat only to make ven hamburger. Pork for everything else. (especially breakfast sausage)

I worked for a small sausage kitchen that processed a lot of venison. For brats and summer, we'd use either 20-40% lean pork trim at about a 1 to 2 ration to the venison -- less for 20%, more for 40%. Came out good. Not sure about breakfast sausage.

For breakfast sausage, I wouldn't think about anything but pork fat.

Well I have been reading all the posts for deer sausage and Have had it made with pork fat by a few diffent people and it was ok I ended up using Boston butts with seasoning pack from bass pro then added things I liked into and it turned out great people that made it with the pork fat say it's the best they had ever had the only thing is it leaves no grease in pan so I have to turn it a lot so it won't burn and it's not dry On the inside guess Zero grease is better for us any way I could not find pork fat